Coffee & Amaretto Granita with Cream

You'll Need

800ml of filter coffee
4 tbsp sugar
4 tbsp Disaronno amaretto
300ml thickened cream
1 tsp vanilla extract

Make it

In a freezer-safe container mix the 800ml of warm coffee, 4 tbsp of sugar and 4 tbsp of Disaronno until the sugar has dissolved. Place it in the freezer and leave for two hours. Stir the mixture after two hours and for every two hours till you’ve done it three times. This granita sets as small shards of ice, it’s not the grate-with-a-fork style but instead disturbing the mix every couple of hours allows the crystals to form in thin shards (not a solid block of ice). Once it’s reached prime shard-ness, it’ll keep like this for weeks in the freezer till you need it. To serve, whip the 300ml of cream with 1 tsp of vanilla till it reaches soft peaks — light, fluffy and will fall on granita like a freshly fluffed duvet on your newly made bed.