Coffee granita with kahlua syrup

Smooth chocolate cream and icy crystals create sensational texture in each mouthful. 

Preparation Time

20 - 120 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 375ml (1 1/2 cups) water
• 155g (3/4 cup) caster sugar
• 1 vanilla bean, split lengthways
• 500ml (2 cups) freshly brewed espresso coffee, cooled
• 80ml (1/3 cup) Kahlua liqueur
• 300ml ctn Bulla Thickened Cream
• 1 tsp cocoa powder

 

Method

1. Stir 250ml (1 cup) water, 100g (1/2 cup) sugar and the vanilla bean in a saucepan over low heat until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 3-4 minutes or until the syrup thickens slightly. Remove the vanilla bean and reserve.
2. Pour the syrup into a 20 x 30cm shallow metal cake pan. Set aside to cool completely. Add coffee. Place in freezer for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Place in the freezer, using a fork to scrape into coarse crystals every 20 minutes, for a further 40 minutes.
3. Meanwhile, stir Kahlua and remaining water and sugar in a small saucepan over low heat. Add reserved vanilla bean. Stir until the sugar dissolves. Increase heat to medium. Bring to a simmer. Simmer for 5-10 minutes or until syrup thickens slightly. Set aside to cool.
4. Beat the cream in a bowl until soft peaks form. Sift over the cocoa powder and fold to create a marbled effect.
5. Divide granita among serving glasses. Top with a dollop of the cream mixture and drizzle over the Kahlúa syrup.