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about fourtyg ground espresso coffee one/two cup (one hundred and teng) caster sugar, plus one tablespoon extra for cream (Recipes by ingridients cream) one/two teaspoon vanilla extract (Recipes by ingridients extract) about two hundredml thickened cream (Recipes by ingridients cream) Chocolate-coated coffee beans (optional), to garnish (see Notes)Step one Combine the ground espresso coffee with four hundredml of boiling water in a heatproof bowl. Coffee And Cream Granita Recipe. While the water is hot, add the caster sugar and vanilla. extract (Recipes by ingridients extract) Stir until the sugar has dissolved, then set aside to cool. Coffee And Cream Granita Recipe. Step two Pour the coffee mixture into a shallow container and place in the freezer for two hours or until partially frozen. Coffee And Cream Granita Recipe. Step three Remove the container from the freezer and break up the crystals by scraping the surface with a fork. Return to the freezer for one hour, then remove and scrape crystals again. Repeat this process twice more, then store in the freezer for up to five days until ready to serve. Coffee And Cream Granita Recipe. Step four To serve, chill four small glasses. Place the cream (Recipes by ingridients cream) and extra one tablespoon of caster sugar in a bowl, then whip to soft peaks. Step five Break up the granita with a fork one more time, then layer the granita and cream (Recipes by ingridients cream) in the chilled glasses. Garnish with the chocolate-coated coffee beans if desired, then serve immediately.
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