Salted Espresso Granita con Panna
A refreshing salted espresso granita recipe topped with whipped cream—aka granita con panna. This easy frozen Italian coffee dessert is bold, icy, and perfect for summer.
Servings: 6
Ingredients
The Espresso Granita
- 1 cup espresso Equivalent to 2 brews of a 3-cup moka pot, 8 (single) shots of espresso, or you could use strong black coffee
- 2 tbsp sugar
- pinch salt
The Panna
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
Instructions
- Brew (or buy) your espresso. You need 1 cup total, which is equivalent to two brews in a 3-cup moka pot. While the espresso is still hot, stir in the sugar and salt until fully dissolved.
- Let the sweetened espresso mixture cool to room temperature (or chill in the fridge). Once cooled, pour it into a shallow container—I prefer glass for this, but use what you have. Place in the freezer until fully solid (about 3–4 hours or overnight).
- When you’re ready to serve, remove the granita from the freezer and let it sit for a few minutes to soften slightly. Meanwhile, add the heavy cream and powdered sugar to a cold mixing bowl. Whip until soft peaks form. Set aside.
- Use a fork to scrape the surface of the frozen espresso into fluffy, icy shards. Only scrape what you plan to serve—leave the rest in the freezer for later.
- Spoon the granita into chilled serving cups or glasses, and top with a generous dollop of whipped cream. Serve immediately.
Did You Make This Recipe?
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