Coffee & Orange Granita Suprema

Serves 6
Ingredients

32 fl oz hot espresso or strong coffee 3 ¾ oz sugar
1 tspn grated orange peel 1/8 tspn ground cinnamon
6 fl oz well-chilled whipping cream 3 tbspns sugar
2 tbpsns Grand Marnier or other orange liqueur Milk chocolate curls
Thin orange peel strips

Mix coffee, ½ cup sugar, grated orange peel and ground cinnamon in medium bowl until sugar dissolves. Cool to room temperature. Transfer mixture to loaf pan. Freeze until granita is consistency of shaved ice, stirring mixture with fork and breaking up frozen edge pieces every 30 minutes for about 3 hours. (Granita can be made 6 hours ahead. If possible, stir every 30 minutes to 1 hour. Before serving, blend mixture in processor to break up ice.)

Beat chilled whipping cream and 3 tablespoons of sugar in a medium bowl until soft peaks form. Add Grand Marnier and beat until soft peaks form again. Spoon granita into bowls. Top each dessert with a dollop of whipped cream. Garnish with chocolate curls and orange peel strips and serve immediately.

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
e. sales@roastandpost.com

Registered in England No. 4387161.
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