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Frangelico and espresso granita parfait
Frangelico and espresso granita parfait
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Indulge in a decadent coffee cocktail: chilled, spiked with liqueur, and topped with creamy clouds.
Ingredients:
  • 500ml (2 cups) freshly brewed espresso coffee
  • 215g (1 cup) caster sugar
  • 250ml (1 cup) water
  • 80ml (1/3 cup) Frangelico liqueur
  • 300ml ctn thickened cream
  • 12.00 gm pure icing sugar
  • 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
Instructions:
  • Chill a 20 x 30cm metal cake pan in the freezer. Combine coffee, caster sugar, and water in a saucepan over low heat. Stir for 2 minutes until the sugar dissolves. Let it cool and then mix in the Frangelico.
  • Transfer the mixture into the pan, cover with foil, and freeze for 2 hours until icy around the edges. Using a fork, break up the ice mixture roughly. Freeze for an additional 4 hours, breaking up the ice mixture into coarse crystals every hour until firm.
  • In a bowl, use an electric beater to whip the cream and icing sugar until soft peaks form. Divide half of the granita among serving glasses. Layer with two-thirds of the whipped cream. Add the remaining granita, cream, and hazelnuts on top.

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