for 4 person

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 ball

vanilla ice cream

How it's done

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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