Coffee Granita With Whipped Cream & Ricciarelli - Cuisine Magazine - From New Zealand to the World
Indulge in a refreshing Coffee Granita with whipped cream & Ricciarelli for a perfect summer dessert. Perfect for after lunch or an amaro pairing.Makes 2 (easily scaled).
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Ingredients
- COFFEE GRANITA WITH WHIPPED CREAM
- 50g white (granulated) sugar
- 180ml hot, freshly brewed espresso coffee
- 100ml single cream
- RICCIARELLI makes 20 biscuits / Active time 20 mins / Inactive time 1 hr 15 mins
- 250g blanched almonds (or almond meal, see note)
- 220g caster sugar
- zest of ½ lemon
- zest of ½ orange
- 65g egg white (from about 3–4 eggs)
- ¼ teaspoon bicarbonate of soda (baking soda)
- pinch of fine sea salt
- 1 teaspoon almond extract
- icing sugar, for coating
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