Coffee Granita

Ingredients

• 0.25 l strong, hot moka (or espresso)
• 80 g sugar
• 1 Vanilla bean
• 100 g whipping cream

Instructions

1. 1.

   Stir 70 g sugar with 1/4 l water in a pot until well mixed, bring to a boil and simmer for 1 minute; add the moka (espresso). Split the vanilla bean lengthwise, scrape out the seeds and add both to the moka syrup mixture and let cool.

2. 2.

   Pour the mixture through a sieve into a shallow metal bowl and place it in the freezer for 2 hours. Every 30 minutes stir vigorously with a fork to prevent large ice crystals from forming; stir again at the end.

3. 3.

   Whip the cream with the remaining sugar until half stiff.

4. 4.

   Serve the granita on glasses topped with a dollop of whipped cream.