Rezept von Claudia Roden: Coffee Granita with Whipped Cream

Ein Rezept für Feste und warme Tage! Man kocht einfach einen starken, süßen Kaffee, lässt die Masse gefrieren. Und isst es dann mit geschlagener Sahne. So einfach, aber auch so richtig gut! Christiane

ORIGINALREZEPT von Claudia Roden: Coffee Granita with Whipped Cream
Serves 6-8

Ingredients
4 tablespoons sugar (or to taste)
1 litre good strong black coffee
200 ml full-fat whipping cream
½ tablespoon icing sugar (or to taste)

Preparation
1. Dissolve the sugar in the coffee while it is still hot (it is best made not too sweet). Let it cool, then pour into ice-cube trays. Cover with plastig wrap and put in the freezer overnight. Take out and process in a food processor to soft consistency, then pour into a serving bowl, cover with cling film and return to the freezer.

2. Whip the cream with an electric mixer for about 5 minutes until it forms stiff peaks, adding sugar to taste. Cover with cling film and keep chilled in the refrigerator.

3. Take the granita out of the freezer 10 minutes before you are ready to serve. Serve in glasses, topped with the whipped cream.