An intense and direct granita designed to bring out all the aromatic power of coffee. It is prepared in minutes and without complications, with a light but full-bodied texture, to be served by the spoonful or by the glass. To accompany it, a velvety Baileys espuma, made simply with cream and liqueur: creamy, just the right amount of alcohol, and irresistibly mouthwatering.
An end-of-meal or snack recipe for adults, perfect for impressing with minimal effort.
Ingredients (for 4 people)
For the granita
- Espresso coffee: 500 g
- Water: 275 g
- Sugar (sucrose): 145 g
For the Baileys espuma
- Fresh cream 35%: 350 g
- Baileys: 50 g
Steps
Granita
Prepare coffee (espresso or mocha, well strong) and mix it with water. Dissolve the sugar in the still-hot liquid, then let it cool slightly. Pour it directly into the ice cream maker and start the whisking cycle.
When the consistency starts to become “icy,” turn off the cold and let only the paddles spin to make it more fluid again, then turn the cold back on. Repeat this cycle a couple of times to get a soft, spatulable, shiny slush. If you can’t control the cold, simply complete the chilling and serve.
Baileys mousse
Mix cream and Baileys in a pitcher. Pour into 0.5 L siphon, load with a N₂O capsule, shake well.
Alternatively, you can whip cream and Baileys with a whisk until smooth and stable consistency.
Service
Pour the slush into chilled glasses, top with a generous dollop of Baileys mousse and, if desired, a sprinkling of bitter cocoa or grated dark chocolate.
Did you like this recipe?
If this granita has won you over, know that it’s just a taste. In the Gelato Project you’ll find over 350 balanced recipes for artisan ice cream, including many more slushies, sorbets, creams, gourmet flavors, vegan and low-sugar variants. All precisely calibrated, tested, clearly explained.
Whether you’re a professional or a discerning enthusiast, you’ll find real inspiration in here.
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