Unpasteurized cheese and creamy scrambled eggs: stuff we don’t eat on this side of the pond but probably should. To this add our current item, coffee granita with whipped cream. If we weren’t so uptight we’d have all of the above and more on the menu. At least with the coffee drink, the issue isn’t health but rather lifestyle: it’s not a Starbucks venti iced latte; you need to sit and chill in a café watch the passersby and eat this sucker with a long spoon and maybe a cookie or a good roll. Let me know if you see this happening anywhere in our fair country.
Basically, this is an adult milkshake: crystal-crunchy, icy coffee lightly sweetened and layered with unsweetened whipped cream. Unfortunately, given the scarcity of streetside cafes and gitanes, that leaves us with two options: AM or PM. AM is no good; granite and whipped cream seems a little much; PM would be okay, except it’s more of an after-dinner, later in the evening drink, which means a 10 PM shot of caffeine, not something I prefer.
But it’s very refreshing and slightly rich, and therefore deserves some respect, so when to eat (drink). I recommend a weekend afternoon. Sunday, preferably, if only because that’s when the newspaper is fattest. Kick up your heels with a glass and a spoon, read about Linsanity and enjoy.
(NOTE: The recipe makes a ton of granite, which lasts about 3 days; scrape now and then. You could easily make half the recipe, but it’s only coffee and water so you’re not being too wasteful. We tried these out in super-small cups, almost shot glasses. For 4 servings in normal-sized glasses, you could add another cup of cream. If you have some left over, whipped cream stays in the fridge for a day.)
Coffee Granita w/ Whipped Cream
¾ cup sugar
2 ¼ cups water
1 ½ cups coffee
1 cup cream
dash of ground cinnamon
- Boil the water and sugar in a pot to make a syrup. When the sugar is dissolved, add coffee. Pour into a container and freeze for several hours, occasionally.
2. Whip the cream to stiff peaks. To serve, alternate spoonfuls of granita and cream in a tall glass. Top with cinnamon and serve.