Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Coffee granita
Caramelized nuts
To serve
How it's done
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Coffee granita
Combine the coffee with the sugar and Baileys, leave to cool. Pour the liquid into a shallow container. Freeze for approx. 4 hrs., scrape the mixture from time to time with a fork until frozen.
Caramelized nuts
In a wide-bottomed pan, toast the nuts over a medium heat. Add the sugar, continue toasting, shaking the pan occasionally until all the sugar has melted. Remove the pan from the heat, mix using a wooden spoon. Transfer immediately to a sheet of baking paper, smooth down and leave to cool. Pour the cream into the remaining caramel in the pan, bring to the boil, reduce the heat and simmer for approx. 2 mins. Break up the caramelized nuts with a rolling pin. Add to the cream shortly before serving and heat gently.
To serve
Spoon the coffee granita into chilled glasses. Place one scoop of vanilla ice cream onto each granita, top with the hot caramelized nuts.
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