Moroccan Coffee Granita with Orange Water Cream Parfait

Name: Moroccan Coffee Granita with Orange Water Cream Parfait
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: 4 servings
Cuisine: african
Ingredients: 1/2 cup espresso coffee beans; 1 teaspoon ground cinnamon; Large pinch ground ginger; Large pinch ground nutmeg; Large pinch freshly ground black pepper; 1 cardamom pod; 1 whole clove; 1/2 cup granulated sugar; Splash of sambuca; 1 cup very cold heavy cream; 2 tablespoons confectioners' sugar; 2 teaspoons orange flower water; 1 teaspoon finely grated orange zest; 1/4 teaspoon pure vanilla extract; Candied orange peel, for garnish; Fresh mint sprigs, for garnish

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Level: Intermediate

Total: 8 hr 20 min (includes freezing time)
Active: 20 min

Yield: 4 servings

Level: Intermediate

Total: 8 hr 20 min (includes freezing time)
Active: 20 min

Yield: 4 servings

Ingredients

Moroccan Coffee Granita:

1/2 cup espresso coffee beans

1 teaspoon ground cinnamon

Large pinch ground ginger

Large pinch ground nutmeg

Large pinch freshly ground black pepper

1 cardamom pod

1 whole clove

1/2 cup granulated sugar

Splash of sambuca

Orange Water Cream:

1 cup very cold heavy cream

2 tablespoons confectioners' sugar

2 teaspoons orange flower water

1 teaspoon finely grated orange zest

1/4 teaspoon pure vanilla extract

Candied orange peel, for garnish

Fresh mint sprigs, for garnish

Directions

For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs