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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Espresso coffee; freshly & finely ground |
| 1 ca. 1 Liter | water boiling |
| 1 | (up to) |
| 1/2 Tasse | sugar Superfine |
| 1 Tasse | Heavy cream; stiffly whipped |
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1. Place 1/2 coffee in Melior-type coffee pot with 1/2 water, & brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong.
2. Mix in sugar until coffee tastes a little too sweet.
3. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm & grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream.
Upstairs At The Pudding
Holyoke St., Cambridge
Wine: Grappa
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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