Recipe courtesy of Bobby Flay
Moroccan Coffee Granita with Orange Water Cream Parfait
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
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 
  • 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

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