The undisputed king of Sicilian breakfasts and the ultimate summer ritual.
Granita al Caffè con Panna (Espresso & Cream)
There are few things more wonderfully Italian than a slow coffee break, and in Sicily, coffee becomes more indulgent with granita al caffè con panna. Cool, intensely coffee-flavoured and delicately sweet, this traditional Sicilian dessert is finished with a generous spoonful of softly whipped cream.
Made with strong espresso or moka coffee, this simple Italian dessert needs only a handful of ingredients, although it does require a little patience while the coffee mixture freezes. The secret is to return to it every so often and scrape the forming ice crystals with a fork, creating the delicate, almost snow-like texture that makes granita so special.
Traditionally enjoyed for breakfast or as a refreshing treat during the warmer months, coffee granita is particularly lovely served with warm brioche, allowing the crisp, icy coffee and soft, buttery bread to melt together in every bite.
Serves
4
Ingredients
For the coffee granita
500ml freshly brewed espresso or very strong moka pot coffee
100g granulated sugar
120ml water
For the cream
200ml chilled double cream
1 tbsp icing sugar
Method
Prepare the sugar syrup
Place the water and granulated sugar into a small saucepan over a medium heat. Stir gently until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool to room temperature.
Make the coffee mixture
Brew the espresso or strong moka coffee and pour it into a large bowl. Stir in the cooled sugar syrup until thoroughly combined. Taste and, if you prefer a slightly sweeter granita, add a little extra sugar while the mixture is still liquid.
Freeze the granita
Pour the coffee mixture into a wide, shallow freezer-safe dish. A shallow metal dish works particularly well because it allows the mixture to freeze more quickly and evenly.
Place the dish flat in the freezer. After approximately 30 minutes, remove it and use a fork to scrape the frozen crystals around the edges towards the centre, breaking them up as you go.
Return the dish to the freezer and repeat this process every 30 minutes for around 2–3 hours. As the mixture freezes, the crystals will become smaller and lighter. Continue scraping until you have a soft, fluffy, almost snow-like granita.
Whip the cream
Just before serving, place the chilled double cream and icing sugar into a bowl. Whip until you have soft, pillowy peaks. Avoid over-whipping. The cream should remain light and silky rather than becoming stiff.
Serve
Spoon the coffee granita into chilled glasses or small bowls and finish each one with a generous spoonful of whipped cream.
Serve immediately with warm brioche for the full Sicilian experience.
A Mia Dolce Vita Touch
This is a recipe to make when you want to slow down and turn an ordinary coffee into something a little more memorable. Prepare the granita earlier in the day, then bring it out when the afternoon is warm and the table is calling for something refreshing.
For a beautiful Italian-inspired breakfast or brunch, serve the granita alongside warm brioche, fresh fruit and a pot of coffee. Or enjoy it as a light dessert after a long, leisurely lunch.
There is something rather lovely about a dessert that asks you to pause every half hour and give it a little attention. No rushing, no complicated techniques, just coffee, ice, cream and a little time.
A taste of Sicily, best enjoyed slowly.