If you’re looking for a coffee hit on a hot day, this is the answer. The vanilla-bean cream cuts through the granita for a refreshing dessert.
- 500 ml (2 cups) hot, freshly brewed espresso coffee
- 220 g (1 cup) sugar
- 250 ml (1 cup) thickened cream
- 1 vanilla bean, halved lengthwise, seeds scraped
- icing sugar, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 8 hours
- For the granita, place the espresso in a jug or bowl. Add all but 2 tablespoons of the sugar and stir until dissolved. Taste and adjust with the remaining sugar if necessary. Stir in 60 ml (¼ cup) water. Pour into a shallow tray and freeze for 6-8 hours or until solid.
- Using a fork, scrape the ice to form fine crystals, then place in an airtight container, seal and return to the freezer until ready to serve. Just before serving, turn the container upside down as the coffee syrup may settle on the bottom.
- For the cream Chantilly, place all the ingredients into the bowl of a stand mixer fitted with a whisk attachment and whisk just until stiff peaks form.
- Layer the granita and cream Chantilly into chilled glasses and serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.