Coffee granita with hot caramelized nuts

Coffee granita with hot caramelized nuts

Total: 4 hr 30 min. | Active: 30 min.
Nutritional value / people: 497 kcal
, Fat: 32 g
, Carbohydrate: 44 g
, Protein: 7 g


4 people


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

Coffee granita

2 dl strong coffee, hot
3 tbsp sugar
2 tbsp Baileys

Caramelized nuts

50 g mixed nuts, coarsely chopped
4 tbsp sugar
2 dl cream

To serve

4 balls vanilla ice cream
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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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