GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil in a small saucepan. Simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
- Remove saucepan from heat. Add coffee and vanilla extract. Pour into a metal bowl and mix well.
- Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
- Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
- Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.
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