Coffee and cardamom granita with cream

AT A GLANCE

  • Serves 6 people

  • 350 ml espresso
  • 110 gm (½ cup) demerara sugar
  • 6 green cardamom pods, cracked
  • 125 ml (½ cup) pouring cream
  • 1 tbsp pure icing sugar, sifted
  • 75 gm (½ cup) pistachio kernels
01   Stir coffee, sugar, cardamom and 500ml water in a saucepan over medium heat until sugar dissolves, remove from heat, cool. Pour into a shallow tray, freeze until half frozen (1-1½ hours). Remove from freezer, break mixture into small ice flakes with a fork, then freeze again until just frozen (1-2 hours). Stir once more with a fork, breaking mixture into ice flakes.
02   Whisk cream and icing sugar in a bowl until soft peaks form and refrigerate until required.
03   Process pistachios in a food processor until finely ground. To serve, divide granita among chilled glasses, top with cream, scatter with ground pistachios and serve immediately.

Recipe:

RODNEY DUNN

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2009

Apr 2009

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