Granita al Caffè · Granita al Caffè con Brioche
Sicily · dolce · serves 4 · 240 min total · easy
From Arab sherbets adapted to Mount Etna's snow. Eaten at breakfast across eastern Sicily.
Ingredients
- 600 ml strong hot espresso
- 150 g sugar
- 200 ml whipping cream
- 4 brioche Sicilian brioche col tuppo
Method
- Dissolve sugar in hot espresso. Cool.
- Pour into a shallow metal tray. Freeze.
- Every 30 minutes for 3 hours, scrape with a fork to break the crystals into a slush. Done when fluffy and dry like coarse snow.
- Whip the cream until soft peaks.
- Pile granita into a chilled glass, crown with whipped cream. Serve with a warm brioche to dip — the breakfast of a Sicilian summer.