Greek Coffee “Frappé” Granita

I love the smooth texture of the sweet condensed milk with the robust textured iced coffee crystals. This is my take on a frappé. Serve as part of the Greek Coffee on a Plate or on its own as an easy yet quirky dessert.
By | September 29, 2015

Ingredients

  • ½ cup superfine sugar
  • 2⅓ cups hot strong Greek coffee*
  • ½ x 14oz can sweetened condensed milk

Preparation

Serves 4 or 8 as a tasting plate

*Use 16 heaping teaspoons of coffee and 2½ cups of  water and let settle  before pouring the coffee from the grains. Measure 2⅓ cups and proceed.

Stir the sugar into the hot coffee until it completely dissolves and set aside to cool. Meanwhile, place a shallow baking sheet big enough to contain the coffee in the freezer. Once the coffee is cold, pour it into the baking sheet.

Freeze until half frozen (about 2–2½ hours), then stir with a fork and freeze for another 1–2 hours until just frozen. Stir once more with a fork, breaking the mixture into small, even-sized ice crystals. Once ready to serve, remove the baking sheet from the freezer and leave for 20 minutes before breaking into small ice crystals with a fork as above.

Pour the condensed milk into the bottom of each glass or bowl and top with granita. Serve immediately.

Variation: You can add depth of flavor by infusing the coffee with some crushed cardamom pods (I’d add about 10)—let them infuse while the coffee cools then pass through a strainer. Spooning some softly whipped cream over the top at the end is naughty but nice!

Excerpted from Smashing Plates by Maria Elia, published by Kyle Books. Photography by Jenny Zarins.

 

Ingredients

  • ½ cup superfine sugar
  • 2⅓ cups hot strong Greek coffee*
  • ½ x 14oz can sweetened condensed milk
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60