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Ice Cream
Granita di Caffe’ con Panna
Coffee Granita with Whipped Cream
Coffee Granita
Granita di Caffe’ con Panna
2 cup (450 cc) espresso coffee
2 tablespoons sugar
1 cup (220 cc) whipping cream
2 teaspoon vanilla
1 tablespoon powdered sugar
cherries for decoration (optional)
After about 15 minutes, when the coffee starts freezing, stir the coffee to break the ice.
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Repeat this step a few times until the coffee mixture is slushy and broken in large crystals.
Place 1 or 2 tablespoons of whipped cream in the glass.
Whip the cream together with the vanilla and the powdered sugar.
Add 2 tablespoons of the granita on top.
Top with 2 tablespoons of whipped cream.
Decorate with the cherry and serve immediately.

Desserts >> Coffee Granita