Breville BIA500 manual Coffee Granita

GRANITA

Coffee Granita

INGREDIENTS

110g caster sugar

1 vanilla pod, halved lengthways and seed scraped

120ml espresso coffee

1 x 300ml pure cream, whipped

METHODS

1.Add 1 cup/250ml water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to the boil. Remove from heat and pour into a heat resistant jug. Allow to cool.

2.Add vanilla pod and seeds to hot coffee and set aside to infuse for 5 minutes. Remove and discard pod.

3.Combine coffee and sugar syrup in a bowl.

4.Refrigerate for at least 2 hours or until chilled.

5.Attach the scraper paddle and thermal ice cream bowl to the planetary mixer. Set the mixer to Fold/Kneading setting, attach splash guard and pour the chilled granita mixture into the bowl. Churn mixture for 15 minutes or until desired consistency is reached.

Best eaten immediately and served with a dollop of whipped cream.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

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