Eating Ice Cream for Breakfast
Start your day the Italian way: with coffee granita and freshly whipped cream. Espresso granita is a classic Italian breakfast. The Italians are always ahead of the game when it comes to creating and enjoying the most spectacular foods. Start your day with an espresso granita topped with whipped cream, and you’ll be bouncing out the door, cooled, awake, and fueled with enough energy to keep you going for at least a couple of hours.
Recipe #1
• 2 Cups freshly brewed espresso
• 6 Tablespoons granulated sugar
• 1 Cup heavy cream
•
• While the espresso is still hot, stir in the sugar. Chill in the fridge until completely cold. Once cold, pour into a large, wide baking dish and freeze for 1 hour. Remove the mixture, and scrape with two forks to break up the ice. Return to the freezer and freeze until solid, about 2-3 hours, scraping it with forks every 30 minutes.
• Whip the cream into soft peaks. Place one tablespoon of cream into a small glass. Scoop granita on top, and finish with a larger tablespoon of cream. Eat immediately.
Recipe #2
servings: 6
• 2 cups hot espresso or very strong coffee
• 1/2 cup plus 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup chilled heavy whipping cream
• Bittersweet chocolate shavings
• Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
• Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.
Start your day the Italian way: with coffee granita and freshly whipped cream. Espresso granita is a classic Italian breakfast. The Italians are always ahead of the game when it comes to creating and enjoying the most spectacular foods. Start your day with an espresso granita topped with whipped cream, and you’ll be bouncing out the door, cooled, awake, and fueled with enough energy to keep you going for at least a couple of hours.
Recipe #1
• 2 Cups freshly brewed espresso
• 6 Tablespoons granulated sugar
• 1 Cup heavy cream
•
• While the espresso is still hot, stir in the sugar. Chill in the fridge until completely cold. Once cold, pour into a large, wide baking dish and freeze for 1 hour. Remove the mixture, and scrape with two forks to break up the ice. Return to the freezer and freeze until solid, about 2-3 hours, scraping it with forks every 30 minutes.
• Whip the cream into soft peaks. Place one tablespoon of cream into a small glass. Scoop granita on top, and finish with a larger tablespoon of cream. Eat immediately.
Recipe #2
servings: 6
• 2 cups hot espresso or very strong coffee
• 1/2 cup plus 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup chilled heavy whipping cream
• Bittersweet chocolate shavings
• Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
• Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.
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