| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Hot espresso or strong coffee made with |
|
|
; ground espresso coffee beans |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Grated orange peel |
| 1/8 |
ts |
Ground cinnamon |
| 3/4 |
c |
Well-chilled whipping cream |
| 3 |
tb |
Sugar |
| 2 |
tb |
Grand Marnier or other orange liqueur |
|
|
Milk chocolate curls |
| 1 |
|
Thin orange peel strips |
INSTRUCTIONS
Mix coffee, 1/2 cup sugar, grated orange peel and ground cinnamon in
medium bowl until sugar dissolves. Cool to room temperature. Transfer
mixture to loaf pan. Freeze until granita is consistency of shaved
ice, stirring mixture with fork and breaking frozen edge pieces every
30 minutes, about 3 hours. (Granita can be made 6 hours ahead. If
possible, stir every 30 minutes to 1 hour. Before serving, blend
mixture in processor to break up ice.)
Beat chilled whipping cream and 3 tablespoons sugar in medium bowl
until soft peaks form. Add Grand Marnier and beat until soft peaks
form again. Spoon granita into bowls. Top each dessert with dollop of
whipped cream. Garnish with chocolate curls and orange peel strips
and serve immediately.
Serves 6.
Bon Appetit August 1992
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