Coffee granita

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Coffee granita

Kahvigranita

This is my final recipe from my collaboration with Lauttasaari based Rost & Co. coffee.  This time an easy, but classy iced dessert,  coffee granita.  Aside from the decoration, the granita only needs two ingredients and can easily be made well in advance and kept in the freezer until needed.  I served mine with a simple spoon of oat cream and a sprig of mint.  It is perfect after a spicy or super rich meal, when you want something light and cooling to finish with.   It also retains the rich flavour of the coffee, so try and use the best coffee you can find.  I used Rost’s FTO filter coffee, which is not only fair trade, but has notes of chocolate.  FTO works well with milk, so married perfectly with the added oat cream.

For more information about Rost, check out their website here, or take a look at my previous recipes using their coffee, such as my Vegan Tiramisu , Espresso chocolate truffles and my Ten bean chilli sin carne.

You can find Rost & Co. coffee in some K markets, from Kaffecentralen stores and from their webshop here.

I have not been paid for this post in any way.  I simply am a fan of Rost’s coffee and they happen to share the island I call home!

Coffee Granita – serves 4 to 6

6 dl/ 600 ml of coffee (I used Rost’s FTO filter)

50 – 100 g sugar, see note below

 

oat cream and mint to serve (I used Planti oat based whipping cream)

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Make up your coffee via your favourite method and while still hot stir in the sugar.  I recommend adding 50 g of sugar first and tasting the coffee before you add any more.  Some coffees have a sweeter finish and it depends how sweet you want your final dessert.  However take note, that once frozen, the granita will not taste as sweet as it does in liquid form.

Allow the coffee to cool, before pouring into a shallow dish.

Place the mixture in the freezer and leave for around an hour.  Remove and check if ice crystals have begun to form around the edge.  If not return to the freezer for a further 20 minutes.

Using a fork, scrape the ice crystals into the centre of the dish and return to the freezer for another 30 minutes and then scrape the ice crystals again into the centre of the dish.

Repeat the process until no liquid remains and the mixture is simply made up of ice crystals.

Store in the freezer until needed.

Before serving chill your serving dishes and give the granita a final mix with a fork.  Spoon into your dishes and top with a spoonful of oat cream

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