iced coffee granita

with whipped vanilla cream

  • 240ml fresh espresso
  • 1½ cups (375ml) milk
  • ¾ cup (180ml) light agave syrup+

whipped vanilla cream

  • 1 cup (250ml) single (pouring) cream
  • 1 teaspoon vanilla bean paste
  1. Place the espresso, milk and agave in a jug and whisk to combine. Pour the mixture into a 20cm x 30cm metal slice tin. Freeze for 6 hours or overnight, or until firm.
  2. To make the whipped vanilla cream, place the cream and vanilla in a large bowl. Whisk, using hand-held beaters, until soft peaks form.
  3. Scrape the granita with a fork and divide among 4 glasses. Top with the whipped vanilla cream to serve. Serves 4

+ Agave syrup is a natural sweetener from the agave plant, similar in consistency to honey but with a neutral flavour. Find it in health food stores and some supermarkets.

 

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