Coffee granita with baileys whip cream - a twist on after dinner coffee.
Granita from Gourmet, Baileys whip cream from Scott
2 cups hot espresso or strong coffee
1/2 cup sugar
2 tsp vanilla
Stir together coffee and sugar until sugar is dissolved. Stir in vanilla. Pour into an 8 inch metal pan and freeze, stirring every 30 mins until slushy, about 1 1/2 to 2 hours.
Stir vigorously until smoother in texture. Freeze until firm enough to scoop, about 30 minutes more.
Baileys Whip Cream:
Whip heavy cream until at soft peaks. Add Baileys liquer to taste, and whip 2 or 3 minutes more.
Spoon granita into glasses or bowls and top with cream.