Tuesday, September 9, 2014

Coffee and Honey Granita - I've got chills... they're multiplying...

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If you are cooking with wine, the rule is, make it, at the very least, one you would happily sip. The same is true for coffee, and when coffee is the star ingredient I like it to have a bit of personality.
Heathen that I am, I don’t have a proper grinder so I used my blender – not processor – to crush the single origin specialty roasted coffee beans sent to me by Hancock & Abberton. I used a caffetiere/French press to brew the resultant medium ‘grind’ (you may remember, I blew up my coffee machine...)

This Mexican coffee from Finca Muxbal, which stands on the slopes of the active Tacana volcano on the border with Guatemala, is billed as having “flavours of peaches, cream and sweet honey complemented by an exceptionally clean finish”. There was a fruitiness that may or may not have been peaches and I couldn’t detect the cream but there was rich sweetness to it. It was very smooth and the advertised ‘clean finish’ was there - perfect to round off a meal.
I'd originally planned to flavour the granita with Baileys. However, having tasted the coffee, I ditched the booze. There is enough going on in this cup o’ Joe to let it stand on its own two feet! It is best to end a lunch rather than a dinner with this dessert - unless you want your guests wide awake for the night.

For the lightest, simplest dessert imaginable, you will need...
500mls strong coffee, freshly brewed (I used double-strength)
90g runny honey (I used a light floral honey)

 To serve (optional)
Whipped cream
Finely chopped toasted walnuts or finely shredded lemon zest

 Method

Add the honey to the hot coffee and stir until dissolved. Pour into a shallow freezer-proof container with a lid. Leave to cool to room temperature. Cover and chill before transferring to the freezer. Set a timer for an hour then remove from the freezer and beat the mixture with a whisk or fork to break up the crystals that are starting to form. Replace in the freezer. Reset the timer and repeat the beating process. Repeat every hour until you have a coffee snow (it took me 5 hours but the actual work only takes a few minutes). Leave the lid off the container for another hour after the final whisking to let any excess liquid evaporate. That’s it! Granita done! Covered, it stores well in the freezer.
The 'puddle' stage... (I've got chills...)
 
The 'slush' stage... (They're multiplying...)
 
The 'perfect for skiing on' stage, and ready to eat  (You're the one that I want!)
 
To serve, fluff up the granita with a fork and scoop a portion about the size of an espresso into a pretty glass or cup. At this point it is a stunning, no fat dessert.
Throw caution to the wind and top with a little cream, and some chopped toasted walnuts or shredded lemon zest (delicious with this coffee snow), or both. You could add a little liqueur to the cream if you fancied it – Baileys, Tia Maria or Kahlua all work.


(Ooh, ooh, ooh, honey!)
 
Disclosure: These are my personal views. I have not received any compensation from, nor have I any material connection with, the brands, products, or services I have mentioned.

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16 comments:

Maureen | Orgasmic Chef said...

Summer's a-coming and this is so mine. When I read the description of that coffee, I wanted some so badly. I wonder if I can find it over here. I'm going to look!

Hester said...

Hi Maureen, it was good. Don't know if you can get it in Australia but if you follow the link, you can order it online.

Ivy Sew said...

Hi Hester, oh no, this sounds so good and irresistible! Very special and unique coffee. Thanks for sharing and regards :)

Marcela said...

wow! this is amazing! i love your recipe!

Deb said...

Mmm, honey! You're absolutely right about using the very best coffee when you cook with it, especially if it's the star of the dish. This sounds amazingly good. I haven't done coffee granita with honey before, but I've written plenty about cooking with coffee and have a killer coffee ice cream recipe!

Liz Berg said...

Such a wonderful treat...I adore coffee flavored desserts. And I'd definitely be up all night if I had this after dinner...so I'll heed your warning :)

Angie Schneider said...

It looks perfect, Hester. I don't drink coffee, but love coffee flavoured treats.

Mother Rimmy said...

I've yet to try making granita. I'm such a fan of iced coffee, this is right up my alley. Though I think I'd love of shot of booze in the mix. :)

Guru Uru said...

Oh wow, what a fancy and delicious granita - definitely want to try it :D

Cheers
Choc Chip Uru

dentistvschef said...

Never had this kind of granita before,
lovin ir more with coffee, i guess you should try genuine Indonesian civet coffee then my friend!

Della Cucina Povera said...

Lots of Oohhhs and Ahhhhs over here! This reminds me of summer in Italy :)

Amy (Savory Moments) said...

I've never made a granita before but I really like the idea and this for a light summery dessert. I love coffee as well so I know I'd love this!

Von said...

I haven't really wanted to make granita until I saw this- it looks like heaps of fun!! :) Love how you served it in coffee cups- it's so cute!

Andrea_TheKitchenLioness said...

Hester, this looks exactly like my kind of dessert - lots of coffee is always good and I love granità! So when I come over for a visit one of these days, I would really like to have one of your pretty cups filled with that lovely Coffee and Honey Granità for dessert, please! Such a pretty presentation too!!!
Have a good week, dear friend!
Andrea

Magnolia Verandah said...

This looks amazing, and take your point about having it after lunch!

Emma @ Bake Then Eat said...

I have never tried making a granita I have always shied away from it but yours looks to die for I love a good coffee flavour - delicious.