An Italian frozen dessert of sweetened coffee scraped into crystals, served with whipped cream. Serves 4.
100g
just boiled500ml
150ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 3tbsp | — | — | ||
| 2 | | 100g | — | — | |
| 3 | | 500ml | just boiled | — | |
| 4 | | 150ml | — | — |
Put the instant coffee in the jug.
Add the sugar.
Caster sugar · 100 gPour in 500 ml of just-boiled water from the kettle and stir with the spoon until the sugar dissolves.
Water · 500 ml
Leave to cool to room temperature, about 30 minutes.
Pour into the baking tin (about 20 × 30 cm); it should be no more than 2 cm deep.
Put it in the freezer for 1 hour, until ice crystals form around the edges.
Take it out and scrape the frozen edges into the middle with the fork.
Return it to the freezer for 30 minutes.
Scrape it all with the fork again, breaking up any lumps.
Freeze for 1 hour more, scraping it with the fork every 30 minutes, until it is all light, dry crystals.
Pour the cream into the mixing bowl and whisk until it just holds soft peaks.
Double cream · 150 ml
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 tbsp | | Put the instant coffee in the jug.⏱ 10sResultInstant coffee |
| 2 | 100 g | | Add the sugar.⏱ 10sResultCoffee and sugar |
| 3 | 500 ml | | Pour in 500 ml of just-boiled water from the kettle and stir with the spoon until the sugar dissolves.⏱ 1 minResultSweet coffee |
| 4 | — | | Leave to cool to room temperature, about 30 minutes.⏱ 30 minResultCooled sweet coffee |
| 5 | Cooled sweet coffeestep 4 | | Pour into the baking tin (about 20 × 30 cm); it should be no more than 2 cm deep.⏱ 15sResultCoffee to freeze |
| 6 | — | | Put it in the freezer for 1 hour, until ice crystals form around the edges.⏱ 1 hrResultPart-frozen coffee |
| 7 | — | | Take it out and scrape the frozen edges into the middle with the fork.⏱ 1 minResultFirst coffee crystals |
| 8 | — | | Return it to the freezer for 30 minutes.⏱ 30 minResultRefrozen coffee crystals |
| 9 | — | | Scrape it all with the fork again, breaking up any lumps.⏱ 1 minResultCoffee crystals |
| 10 | — | | Freeze for 1 hour more, scraping it with the fork every 30 minutes, until it is all light, dry crystals.⏱ 1 hrResultFrozen coffee crystals |
| 11 | — | | Scrape it once more just before serving.⏱ 1 minResultCoffee granitaused in step 13 |
| 12 | 150 ml | | Pour the cream into the mixing bowl and whisk until it just holds soft peaks.⏱ 2 minResultDouble creamused in step 14 |
| Total Time | 3 hr 7 min | ||
| Nutrient | Per serving |
|---|---|
| 307kcal | |
| 3g | |
| 14g | |
| 8g | |
| 34g | |
| 26g | |
| 13mg |
An Italian frozen dessert of sweetened coffee scraped into crystals, served with whipped cream. Serves 4.
What you’ll doYou will dissolve sugar in strong coffee, freeze it in a shallow tin, scraping it with a fork every half hour, and serve it with whipped cream.