I used to love coffee so much. I used to be able to start my day (after a rough night) with a cup of black coffee, an asprin and a cold shower (but then again, I think everyone can do that when you're 20 years old). Now, coffee really tears up my stomach if I don't have it with food. No more starting the morning with just a cup of coffee. A cup of tea on the other hand... well that's a different story. I try to keep my coffee drinking to after meal times. I might not do it often, but a cappuccino after lunch is still quite nice.
I'd never made a granite before thinking it was just an inferior sorbet, but it has its own time and place. It is very refreshing in the summer time and works exceptionally well as a textural garnish to ice cream. A tomato granite would also be a great way to make a more interesting gazpacho.
I opted for a simple coffee one and served it with just a touch of condensed milk to give it that Vietnamese coffee flavor. Give it a try next time, but don't have it for dessert at 8pm after dinner. I did that and I was up until 2am...
Ingredients
- 4 cups strong black coffee
- 1/2 cup of sugar (or more to taste)
- 2 Tbsp Kahlua
- Brew coffee and mix in sugar while still warm. Allow to cool to lukewarm and mix in Kahlua.
- Pour into shallow pan and place in the freezer. Remove every half hour to scrape the ice crystals and mix
- Continue until the entire thing is frozen and the ice crystals are fluffy and separated. Spoon into a glass with whipped cream or ice cream or condensed milk. Plain is also good.
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