TABELIAAUTHENTIC RECIPE
Granita al Caffè con PannaCoffee Granita with Whipped Cream
A Sicilian summer dessert of strong coffee hand-scraped into ice crystals and served with unsweetened cream.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Strong espressoBrew strong and let cool.400 ml
- Sugar90 g
- Water120 ml
- Whipping creamWhip loosely without sugar.200 ml
Method
Make the coffee mixture
- 1 Brew 400ml strong espresso.
- 2 Heat 120ml water and 90g sugar in a saucepan; when the sugar has completely dissolved, combine with the espresso.
- 3 Let the initial heat dissipate without losing the aroma, then chill in the refrigerator.
Freeze and scrape
- 1 Pour the chilled coffee mixture into a shallow container and place in the freezer.
- 2 Scrape all over with a fork every 45 minutes, breaking the ice crystals into small pieces.
Ready when
Proceed when the whole mixture consists of crunchy ice crystals.
Whip the cream
- 1 Loosely whip 200ml cream without sugar.
Ready when
Stop when it falls softly from a spoon.
Serve
- 1 Spoon the coffee granita into glasses and top with cream.
Ready when
The dessert is ready when fine ice crystals combine coffee bitterness with the cold cream.
About this dish
Coffee granita is a frozen dessert enjoyed on summer mornings and afternoons in Sicily. In the bars of Messina and Catania, it has long been an essential part of breakfast or a break during hot weather.
In eastern Sicily, granita is traditionally served with brioche. Layering coffee granita with cream expresses the local desire for both coolness and satisfaction under the intense sun.
It remains a bar staple and is also made at home as a summer frozen dessert. The combination of bitterness and dairy richness, distinct from lemon granita, has become one of the flavors that represent a Sicilian morning.
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