Updated: 9/3/04; 2:00:10 PM.
There's a Chef in My Kitchen
Culinary musings of a passionate gourmand, chef and social sommelier.
        

Saturday, August 21, 2004

Ah, summertime. Sweet Indulgences, of which there are many to partake. Personally, my vices are few. Coffee and ice cream, though, top the list. Naturally, you can imagine my childish delight when I discovered the latest in frozen coffee drinks: the Moo-latte, courtesy of the local Dairy Queen.

No, this isn’t a frozen coffee. This is syrupy coffee ice granules and ice cream blended together. A splash of sweet whipped cream, a drizzle of chocolate syrup and I’m transported… .

Not too long ago, while catering a dinner for a charitable event, I ended the meal with a similar dessert: Espresso Granita with Sweet Whipped Cream.

Sweet, with the roasted backdrop of thick espresso, these ice crystals are rich and refreshing. The color is gorgeous: a rich chocolate with light catching on the ice crystals. It is magical, and the dollop of cream adds the right bit of creaminess that makes coffee and ice cream oh so worthwhile for me. For the waning days of summer, and the oppressively hot and humid nights that still linger, I can think of nothing finer than to indulge in this crystalline coolness after a luscious meal.

Espresso Granita with Sweet Whipped Cream
adapted from The Zuni Cafe cookbook, © Copyright 2002 Judy Rodgers

Note: Rodgers advises to use a fiercely rich espresso. Weaker espresso will make an insipid, pale, sugary granita not worth your effort. At The Zuni Cafe, Rodgers uses ¼ cup water per espresso and 1 ½ tablespoons, very tightly packed ground espresso per dose.

For up to 8 servings:
1 cup sugar, or to taste
2 cups espresso, room temperature
3 tablespoons water.

Dissolve all but 2 tablespoons of the sugar in the espresso and taste. It should taste too sweet; if not, gradually add some or all of the remaining sugar, until it does. Add the water. Pour into a stainless steel pan or glass dish so that the pool of liquid is about and inch deep. Freeze until solid, scraping the liquid as it freezes every few hours to create the crystals. (Note: because of the high concentration of sugar, the freezing process may take up to eight hours).

Before serving, stir the granita to redistribute any espresso liquid that may have drained from the crystals. Place serving glasses (tall fluted, parfait type glasses work well) in the freezer to chill.

Prepare sweet whipped cream:
About 1/2 cup cold heavy cream
About 2 teaspoons sugar

Combine the cream and sugar and whip very stiffly.

To serve:
Layer the granita and whipped cream like a parfait in the chilled glasses. Use nearly as much whipped cream as granita. The surface of the cream will freeze where it is in contact with the granita, and the succession of voluptuous chewy and slushy textures is delightful.


8:25:26 AM    comment []

© Copyright 2004 Donna Marie Zotter.
 
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