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recipes quick recipes 2010 04 coffee granita with cradamom whipped cream
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The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel.
4.0
(3.86)
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Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.
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This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.
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This is not your average bread and butter. At our Paris in New York dinner, chef Daniel Rose whipped up this decadent concoction using Nespresso Paris Black coffee.
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(4.04)
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This giant panna cotta has a sleek mirror finish that’s a thing of beauty. No ramekins required.
4.6
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For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.
Easy
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If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.
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This clever pour-over dessert proves that, yes, it will affogato.
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Easy
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To take this in a mocha direction, add 1 ounce chocolate syrup (we like Monin brand best), and cut the simple syrup to 1/2 ounce.
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(3.83)