Prepared in a Espresso Cup
Inspired by the cafés of Europe, this pair of miniature Stoneware Espresso Cups and Saucers
holds precisely the right portion of your favourite blend.
Place the cups into the refrigerator to chill.
Gently heat the coffee, sugar, vanilla and chocolate powder together in a small saucepan. Once all the sugar has dissolved, pour the mixtures in to a medium sized shallow roasting dish or plastic container and allow to cool before placing into the freezer.
After 1 to 1¼ hours stir the contents well with a fork to break up the crystal formation and return the dish to the freezer. Repeat this process twice more. Before serving stir the mixture once more. Spoon into the chilled mugs; add a small splash of brandy if desired before topping with a spoon of whipped cream and some grated chocolate. Serve with a chocolate wafer biscuit.
Espresso shots can vary in strength and liquid quantity depending on the coffee used and the machine it is produced in. You can adjust the strength of the recipe to taste by varying the quantity of water added. The texture of granita can vary from very granular to a soft sorbet. The more it is stirred the finer the crystals will become. Granita is a simple amuse bouche of frozen sweetened strong coffee and can be served at any time of the day. Espresso is a very strong coffee giving an excellent flavour and ideal for this recipe, but a good filter coffee can be substituted without the addition of any water.