Italian pastry chef Alessandro Luppolo is currently working at Attica, a fine-dining restaurant included in The World's 50 Best Restaurants. Of all the dessert recipes he has learnt throughout his career, Alessandro selected for SBS Italian a scrumptious coffee granita.
Coffee granita
Ingredients
- 250gr hot coffee made with an Italian percolator
- 35gr caster sugar
- 35gr water
- Variation: 1 shot glass of limoncello
Method
For a better taste, prepare the coffee using the Italian percolator. Add caster sugar and melt, then add the water.
Freeze for 20 minutes. Take it out of the freezer and whip for 30 seconds. Put back in the freezer.
Repeat the procedure until you obtain a fine granita, i.e. where the ice grains are fine and tiny. It may take 2 to 3 hours depending on your freezer.
As a variation, you can top up with a shot of limoncello.
