Howdie do you do this beautiful Sunday arvo, peeples? As for us, we are homebound, air-conditioner bound and Granita bound. It’s so hot in here that it almost feels like we are living on mars: whiskey has been substituted with G&T, Coffee with Mocha/Coffee Granita and lots and lots of beer. Can’t even touch my favorite red. 6:45 a.m and you’d you’d find the damn Sun up and high and glaring at us with some weird vengeance of which I have no idea. It is getting almost unbearable. The only good thing is, its giving birth to Granitas and slushes.
Among the few drinks that my husband enjoys, cold coffee’s at number 1. He just loves it. Whether with his breakfast or when he is back from his cycling sessions, you can get him to gulp a glass or two. And I do take pride in making it for him…! So, you can understand my disappointment when he told me this Saturday, “It’s very frothy… It’s spilling all over me when I am trying to drink…what have you done to the recipe?”.
I got a bit cross and told him I didn’t change the recipe, you have changed. Yes, I can be very mellow-dramatic when it comes to taking criticism. i don’t take criticism well: more so if its my cooking involved. Still very cross, I told him I’ll fix it, and that’s when I saw the beautiful cream on top which he was referring to as “foam”. I immediately knew some creamy Granita is in the making.
See, it’s necessary to have someone point out things to you or you’ll never get around to make Mocha Granita 😉 I was in two minds, whether to make granita or sorbet, but finally made Granita owing to my love for Gola.
Now if you don’t know what a Gola is: A gola is an ice candy of sorts but is typically made with fresh crushed ice and flavors. Think of it as Granita on stick and served with a syrup in which you can keep dunking the cushed ice lolly. Google it out, my favorite is Kala Khatta and Rose with milkmaid gola. Come back and tell me which one would you like when you are here in India! So here’s to a wonderful frozen dessert at its most primitive!
Here’s what you need to make Mocha Granita:
- Instant Coffee Powder: 2tbsp
- Milk: 1 cup
- Water: 1/2 cup
- Sugar: 4 teaspoons
- Drinking chocolate: 2 heaps teaspoon
How to make Mocha Granita
- Blitz all ingredients in a stand mixer
- Freeze for an our in a 1″ high, flat plastic container
- Once the mixture has frozen take a fork and scrape the frozen mocha
- Do this twice, in a gap of about 40 minutes for flaky ice crystals that melt in the mouth.
Ingredients for making salted Caramel Brittle
- 2 cups granulated sugar
- 1 cup water
- 2 teaspoons light corn syrup
- 1 teaspoon kosher salt
How to make Salted Caramel Brittle
- Line a baking sheet with parchment paper and set aside.
- Place sugar, water, and corn syrup in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.
- Immediately remove from heat and quickly stir in salt. Pour immediately onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces and serve.
(How cute is the vintage swan porcelain spoon? 😉)
How to make Creamy Mocha Granita with Salted Caramel Brittle
Break caramel into tiny pieces. Mix caramel bits and granita. Serve in chilled dessert bowls with mint or caramel sauce. Bon Appetit!
Do you like Granitas? What’s your favorite frozen dessert?