Coffee Granita Recipe
This elegant Italian dessert (coffee granita, almond cantucci and a dollop of crème fraîche) comes straight from the kitchen at Islington’s The Compton Arms
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Cooling rack
- Bread knife
- Oven
- Baking sheet
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring spoon
- Grater
- Peeler
- Fork
- Parchment paper
- Airtight container
- Freezer container
- Saucepan
- Serving bowl
- Cup
- Freezer
Ingredients
- 90g blanched whole almonds
- 300g plain flour
- 1 tsp baking powder
- 130g caster sugar
- 90g unsalted butter softened
- 1 tsp vanilla bean paste
- finely grated zest of ½ lemon
- 2 eggs
- 1 tbsp marsala, amaretto or triple sec (optional)
- 80ml freshly brewed coffee (preferably an Italian-style dark roast)
- 30g caster sugar
- 2 wide strips of lemon peel and a squeeze of lemon juice
- crème fraîche to serve
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