Next Generation Life Fitness

Emily Luchetti's Espresso Granita with Chantilly Cream

Preptime: 135 min.
Cooktime: 0 min.

Calories: 249
Carbs: 52g
Fat: 6g
Fiber: 0g
Protein: 0g
Satfat: 4g
Sodium: 150mg

Ingredients:

For the Granita:
4 cups cold espresso coffee
1 1/2 cups superfine sugar

For the Chantilly Cream:
1/3 cup heavy whipping cream
dash of vanilla extract
1/2 tablespoon sugar
pinch of salt

Directions:
1. Pour the espresso into a large bowl. Stir in the sugar.

2. Pour the sweetened espresso into a shallow pan and place in the freezer.

3. Every 30 minutes for 2 hours, roughly stir the freezing mixture with a fork. This will give the granita a light feathery texture.

4. Freeze the granita about 8 hours or overnight, until completely frozen.

For the Chantilly Cream:

1. Place all the ingredients in a small stainless steel bowl. Whisk with an electric mixer until the cream forms soft peaks.

2. Serve the granita in tall glasses or bowls with the Chantilly Cream.