adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coffee granita with kahlua syrup
Coffee granita with kahlua syrup
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulgent chocolate mousse with a refreshing twist.
Ingredients:
  • 375ml (1 1/2 cups) water
  • 155g (3/4 cup) caster sugar
  • 1 vanilla bean, split lengthways
  • 500ml (2 cups) freshly brewed espresso coffee, cooled
  • 80ml (1/3 cup) Kahlua liqueur
  • 300ml thickened cream
  • 2.50 gm cocoa powder
Instructions:
  • Combine water, sugar, and vanilla bean in a saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to a boil. Reduce heat and simmer for 3-4 minutes until syrup slightly thickens. Remove and reserve the vanilla bean.
  • - Pour the syrup into a 20 x 30cm shallow metal cake pan and let it cool completely. - Stir in the coffee and freeze for 1 hour until icy around the edges. - Use a fork to break up the mixture into coarse crystals. - Return to the freezer and scrape with a fork every 20 minutes for 40 more minutes.
  • Combine Kahlua, water, sugar, and the reserved vanilla bean in a small saucepan over low heat. Stir until the sugar dissolves. Increase heat to medium and bring to a simmer. Cook for 5-10 minutes until the syrup thickens slightly. Let it cool before using.
  • Whisk the cream in a bowl until soft peaks form, then sift in the cocoa powder and gently fold to create a marbled effect.
  • Spoon granita into serving glasses. Add a dollop of the creamy mixture on top and drizzle with the Kahlúa syrup.

Similar Recipes