Gastronomixs

Pousse café granité

A lovely shave ice (granité) that alludes to a coffee with liqueur. In this recipe, we add some gelatine to make sure that the ice crystals do not melt too fast. The alcohol, in particular, increases the rate at which the ice melts. Of course, you can vary this recipe with other liqueurs or flavours of your choice.

Pousse café granité

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Ingredients

5

dl

espresso

150

g

sugar water (1:1)

2

leaves

gelatine

 

 

café Marrakech or other coffee liqueur

Preparation method

  • Soak the gelatine leaves in cold water. Heat a little of the espresso and dissolve the gelatine in it.
  • Add the rest of the espresso, the coffee liqueur, and the sugar water, and place in the freezer.
  • Stir regularly with a fork to create a fine granité.

Serving suggestions

  • Serve in a glass as part of a dessert.
  • Serve as a component in the coffee service, e.g. in combination with the coffee-white chocolate sauce.

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