Easy recipe Spiced Coffee Granita With Marsala Cream Recipe

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three hundredml thickened cream (Recipes by ingridients cream) about sixtyml (one quarter cup) marsala two teaspoons caster sugarStep one Place the coffee and boiling water in a large coffee plunger. Set aside for five minutes and then plunge. Step two Combine the hot coffee, sugar, cloves, cinnamon sticks and orange (Recipes by ingridients orange) rind strips in a large heatproof bowl. Spiced Coffee Granita With Marsala Cream Recipe. Stir until the sugar dissolves. Cover and place in the fridge for one hour or until the syrup is chilled. Step about three Pour the coffee syrup through a fine strainer into a two-litre (eight-cup) plastic, ceramic or non-aluminium container. Spiced Coffee Granita With Marsala Cream Recipe. Cover with a lid or foil and place in the freezer for about three hours or until frozen on top and starting to set around the edges. Step about four Use a fork to break up the frozen portions. Cover and return to the freezer for eight hours or overnight to set completely. (At this stage, the granita can be frozen for up to about three days.) Step five Transfer the granita to the fridge for thirty minutes to soften slightly. Use a sturdy fork to scrape the granita into coarse crystals. Cover and freeze for at least one hour (or up to about four hours) before serving. Step about six Meanwhile, place eight serving glasses in the freezer for thirty minutes or until well chilled. Spiced Coffee Granita With Marsala Cream Recipe. Step about seven To make the marsala, cream (Recipes by ingridients cream) use electric beaters to whisk the, cream (Recipes by ingridients cream) marsala and sugar in a medium bowl until soft peaks form. Step eight To serve, divide the marsala cream (Recipes by ingridients cream) evenly among the chilled serving glasses. Spiced Coffee Granita With Marsala Cream Recipe. Top with the granita and serve immediately with the almond (Recipes by ingridients almond) bread, if desired..