Moroccan Coffee Granita with Orange Water Cream Parfait

TOTAL TIME: 8 hr 25 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Intermediate

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
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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.