Espresso Granita 

Photo by Twisted Tree Photography.

BY CHEF MIKE EDGAR

Host a fabulous New Year’s Eve gathering this year, with this special dessert made just for congregating. Granita is a coarse, Italian-style flavored ice. Topped with an espresso pudding-like layer and served with Beignets for dipping, this is one dish your guests won’t be able to stay away from as you ring in 2019!

Photo by Twisted Tree Photography.

GRANITA

½ cup sugar

2 cups brewed espresso

Add sugar to hot espresso and stir until dissolved.

When espresso has cooled, place in a 9 x 13″ Pyrex baking dish and put in the freezer. Let sit in freezer until ice crystals start to form (approximately 45 minutes.) Remove from the freezer. Using a fork, stir the ice crystals from the edges of the dish to the center. Return to freezer. Repeat every 30 minutes until the liquid has frozen into a nice soft crystal (approximately 2 hours). Store in freezer until it is time to serve.

Photo by Twisted Tree Photography.

ESPRESSO SYRUP

2 cups Sugar

2 cups Brewed Espresso

Combine ingredients in a sauce pan and bring to a boil. Reduce heat and let simmer for 25 minutes until the liquid comes to a syrup consistency.

Photo by Twisted Tree Photography.

AMARETTO ZABAGLIONE

This part of the dessert is made just before serving the dish.

6 Egg Yolks

1/3 cup Amaretto

3 tablespoons Sugar

Combine ingredients in a stainless steel bowl and whisk over over simmering water vigorously until thickened (about five minutes total.) When thickened, place over an ice bath and whisk. You need to cool it down before you finish the dessert. Whisk over ice bath for 2 to 3 minutes.

Photo by Twisted Tree Photography.

BEIGNETS

2 ¼ teaspoon Active Dry yeast

1 ½ half cups Warm Water

½ cup Sugar

1 teaspoon Salt

2 Eggs

1 cup Evaporated Milk

7 cups All Purpose Flour

¼ cup Shortening

¼ cup Confectioners Sugar

In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs and milk and blend well. Mix in 4 cups of flour and beat until smooth and then the remaining 3 cups of flour. Cover and chill up to 24 hours. Roll dough out to 1/8 inch thick and cut into 2 ½ inch squares, fry in 360 degree Fahrenheit oil. Drain on to paper towel. Sprinkle with confectioners sugar while hot.

To make the dish:

Fill a rocks glass half-way up with Granita. Place in freezer until Zabaglione is ready. Drizzle espresso syrup over the Granita then fill the glass with the cooled Zabaglione. Place on a plate next to the Beignets for dipping. Serve with a spoon and enjoy.  

Photo by Twisted Tree Photography.

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