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Coffee Granita
Bon Appétit, August 2000


In Italy, Coffee Granita is served in tall glasses filled halfway with granita and topped with whipped cream. We’ve added some white chocolate and anise-flavored liqueur.

Makes 8 servings.


* 4 cups freshly brewed strong coffee (made from 6 cups water and 2 ½ cups ground French roast coffee)
* 1 cup sugar
* 1 tablespoon grated orange peel
* 1 teaspoon vanilla extract
* 1 tablespoon sambuca or other anise-flavored liqueur


Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13×9×2-inch metal pan. Chill 2 hours; mix in Sambuca.

Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)

Serve with White Chocolate Sambuca Cream.


Orange peel strips or chocolate-covered coffee beans

Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.

Coffee and Orange Granita Suprema
Bon Appétit, August 1992


You don't need an ice cream maker to prepare this classic frozen treat. Accompany with Amaretti or other Italian cookies.

Serves 6.


* 4 cups hot espresso or strong coffee made with ground espresso coffee beans
* ½ cup sugar
* 1 teaspoon grated orange peel
* 1/8 teaspoon ground cinnamon
* ¾ cup well-chilled whipping cream
* 3 tablespoons sugar
* 2 tablespoons Grand Marnier or other orange liqueur
* Milk chocolate curls, thin orange peel strips


Mix coffee, ½ cup sugar, grated orange peel and ground cinnamon in medium bowl until sugar dissolves. Cool to room temperature. Transfer mixture to loaf pan. Freeze until granita is consistency of shaved ice, stirring mixture with fork and breaking frozen edge pieces every 30 minutes, about 3 hours. (Granita can be made 6 hours ahead. If possible, stir every 30 minutes to 1 hour. Before serving, blend mixture in processor to break up ice.)

Beat chilled whipping cream and 3 tablespoons sugar in medium bowl until soft peaks form. Add Grand Marnier and beat until soft peaks form again. Spoon granita into bowls. Top each dessert with dollop of whipped cream. Garnish with chocolate curls and orange peel strips and serve immediately.

* 2 cups chilled whipping cream
* 4 ounces good-quality white chocolate, chopped
* 2 tablespoons sambuca
* 1 teaspoon vanilla extract


Combine 1/3 cup whipping cream and chocolate in medium metal bowl. Set over saucepan of barely simmering water (do not let bottom of bowl touch water). Stir until mixture is smooth. Remove from over water. Cool 15 minutes. Beat remaining

1 2/3 cups whipping cream, sambuca and vanilla in large bowl until soft peaks form. Fold ¼ of whipped cream into white chocolate mixture to lighten. Fold in remaining whipped cream in 2 additions. Chill topping up to 8 hours.

Coffee Creme Brulee
Bon Appétit, December 2000


"On our honeymoon in Hawaii, my husband and I enjoyed dinner at Princeville Resort’s La Cascata restaurant on Kauai’s north shore," writes Jamie Smietan of Rancho Santa Margarita, California. "I tried the crème brulée which had a rich coffee flavor. A copy of the recipe would be the perfect souvenir."

Begin preparing this a day before you plan to serve it. The sugar is caramelized quickly under the broiler, but a small blowtorch (made for the kitchen) would work well, too.

Makes 8 servings.


* 4 cups whipping cream
* 1 cup plus 8 teaspoons sugar
* 2 tablespoons coarsely ground espresso coffee beans
* 2 teaspoons instant espresso powder or coffee powder
* 1 cinnamon stick
* 1 vanilla bean, split lengthwise
* 6 large egg yolks
* 1 large egg


Place eight ¾-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.

Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.

Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.

Coffee Baked Alaska with Mocha Sauce
Bon Appétit, September 1999


Invented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.

Makes 6 to 8 servings.


* 1 quart coffee ice cream, softened
* 1 10.75-ounce frozen pound cake
* 4 large egg whites
* ¼ teaspoon cream of tartar
* 1 teaspoon coffee liqueur
* 1/3 cup sugar

* 1 ½ cups freshly brewed strong coffee
* 10 ounces semisweet chocolate, chopped
* 2 tablespoons coffee liqueur


For cake: Line 9×5×2 ½-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.

Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.

For sauce: Combine coffee and semisweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; re-warm sauce over medium-low heat before serving.)

Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.

Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve.

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