Coffee granita with whipped cream
Claire Saffitz x Dessert Person · ♥ 12.9K likes · 247.7K views · 13 min video
Read about frozen desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup coffee concentrate
- ¼ cup demerara sugar
- sweet brioche buns
Warm the demerara sugar with a quarter cup of the chilled coffee over low heat, swirling, just until dissolved.
Dissolving the sugar in coffee
- kosher salt
Pour the coffee syrup back into the rest of the coffee and add the tiniest pinch of kosher salt.
Pour into a shallow plastic container, cover and freeze until ice forms around the sides.
Freezing and scraping
Scrape with a fork into big icy shards, returning every 45 minutes to an hour to scrape again.
- heavy cream
- creme fraiche
- ½ tsp vanilla extract
- 2 tbsp confectioner's sugar
If it freezes into a solid block, let it sit at room temperature about half an hour to start thawing, then scrape.
The texture, and rescuing a solid block
- salt
Whisk heavy cream with creme fraiche and a pinch of salt by hand, keeping the whisk on the bowl in a figure-eight motion, to soft peaks.
At soft peaks, when the cream is barely too thick to pour, add the vanilla and confectioner's sugar.
Fill a glass (frozen ahead if possible) about a third with granita and top with a dollop of the cream; serve with a sweet brioche bun.
Assembling the glasses