Espresso granita


You'll need

220 gm (1 cup) caster sugar 185 ml (¾ cup) espresso 60 ml (¼ cup) Tia Maria   Vanilla cream 150 ml pouring cream 100 ml milk 1 vanilla bean, split and seeds scraped 3 egg yolks 55 gm (¼ cup) caster sugar 50 ml Tia Maria

Method

  • 01
  • Combine sugar and 1 cup water in a small saucepan and stir over medium-high heat until sugar dissolves. Remove from heat, add coffee, Tia Maria and 2/3 cup cold water, then pour into a shallow metal cake pan and freeze until ice crystals start to form (2-3 hours). Using a fork, break up ice crystals and return to freezer, repeating every hour until completely frozen (5-6 hours in total). Makes about 1 litre.
  • 02
  • Meanwhile, for vanilla cream combine cream, milk, vanilla bean and seeds in a saucepan and bring to the simmer over medium heat. Meanwhile, whisk egg yolks and sugar until thick and pale, then pour over cream mixture, whisking continuously to combine. Return to pan and cook, stirring continuously, until mixture thickly coats the back of a wooden spoon (5-7 minutes). Strain into a bowl placed over ice and cool. Stir in Tia Maria and refrigerate until required.
  • 03
  • To serve, spoon espresso granita into chilled glasses or coupes, drizzle with vanilla cream and serve immediately.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool