Espresso Granita

Ingredients

• 1 Vanilla bean
• 60 g raw cane sugar
• 300 ml espresso
• 60 ml heavy cream

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. In a pot combine 50 g of sugar with 250 ml water, the vanilla bean and its seeds. Bring to a boil once, then add the espresso. Let the coffee-sugar mixture simmer for 4-5 minutes, remove the vanilla bean, and let it cool for 10 minutes.

2. 2.

   Pour the liquid into a shallow metal dish and place it in the freezer for 3 hours. Every 30 minutes stir vigorously with a fork to prevent large crystals from forming.

3. 3.

   Whip the heavy cream with sugar until stiff peaks form.

4. 4.

   Stir the granita again thoroughly and spoon it into dessert glasses. Garnish with whipped cream and serve immediately.