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Coffee and cardamom granita with cream


You'll need

350 ml espresso 110 gm (½ cup) demerara sugar 6 green cardamom pods, cracked 125 ml (½ cup) pouring cream 1 tbsp pure icing sugar, sifted 75 gm (½ cup) pistachio kernels

Method

  • 01
  • Stir coffee, sugar, cardamom and 500ml water in a saucepan over medium heat until sugar dissolves, remove from heat, cool. Pour into a shallow tray, freeze until half frozen (1-1½ hours). Remove from freezer, break mixture into small ice flakes with a fork, then freeze again until just frozen (1-2 hours). Stir once more with a fork, breaking mixture into ice flakes.
  • 02
  • Whisk cream and icing sugar in a bowl until soft peaks form and refrigerate until required.
  • 03
  • Process pistachios in a food processor until finely ground. To serve, divide granita among chilled glasses, top with cream, scatter with ground pistachios 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.

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At A Glance

  • Serves 6 people

Featured in

Apr 2009

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