This dessert makes a striking presentation when served in a martini glass and garnished with your favorite flower.
Ingredients
4 cups strong coffee
4 Tblsp Frangelico
10 Tblsp sugar
2 cups heavy cream
flowers for garnish
Instructions
Combine the cooled coffee, Frangelico and 6 tablespoons of sugar. Stir until the sugar dissolves.
Place in an 8x8 inch plastic container at least 2 inches deep, cover with the lid and place in the freezer for 2 hours. By that time the mixture will have begun to freeze. Stir it around with a fork and return to the freezer for another hour. Remove and stir again and return to the freezer for one more hour.
The mixture should be completely frozen ice crystals at this point. It can be held at this servable stage in the freezer for another 3 to 4 hours. If you need to freeze it longer than 4 hours, simply place it in the refrigerator for about 30 minutes to soften it a little before serving.
To make the sweet cream, combine the heavy cream and 4 tablespoons of sugar. To serve, pour about ¼ cup of the sweetened cream into each glass or bowl. Place a mound of the frozen granita on top and serve immediately.
Recipe by Culinary Thymes at https://www.culinarythymes.com/more-on-the-cold-theme-coffee-granita-with-frangelico-and-sweet-cream/