* Exported from MasterCook *
Emeril's Espresso Granita
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups brewed espresso
1/3 cup sugar -- plus 1 tablespoon
1/2 cup heavy cream
1 tablespoon almond liqueur -- or walnut liqueur (Frangelico or Nocello)
To garnish: -- Dark chocolate curls
In a bowl, combine the espresso and 1/3 cup of sugar, and stir until the
sugar is dissolved. Pour into a shallow baking dish and freeze until ice
granules start to form around the edges, about 1 hour. With a fork, stir
and break up the granules. Freeze and stir every 20 minutes until the
mixture becomes an icy slush, about 2 hours. Cover and keep frozen until
ready to serve.
In a medium bowl, whip the cream until soft peaks start to form. Add the
remaining tablespoon of sugar and the liqueur and beat until just stiff.
To serve, scoop the granita into shallow wide-mouthed glasses or ice cream
coups and top each serving with the sweetened cream and chocolate curls.
Serves 4
Prep Time: 5 mins
Chill Time: 3 hours plus
Cuisine:
"Italian"
Source:
"Emeril Live, Ice Cremes & Sorbets, 2002"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 188 Calories; 11g Fat (55.9%
calories from fat); 1g Protein; 19g Carbohydrate; 0g Dietary Fiber; 41mg
Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 2
Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 26396 0 0 2551 0
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