Be warned, this refreshing granita should be made at least 12 hours ahead so that the ice crystals are frozen solid. Serves 8; recipe courtesy of Williams-Sonoma.
4 cups freshly brewed double-strength coffee
1/2 cup sugar
2 tsp. ground cinnamon
1 1/4 cups heavy cream
semisweet chocolate shavings for garnish
8 store-bought amaretto cookies in wrappers for
1. In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved. Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
2. Pour the mixture into a shallow gratin dish and place in the freezer. Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours.
3. Cover tightly with plastic wrap and keep frozen until ready to serve. (The granita can be prepared up to 2 days in advance and stored in the freezer.)
4. Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes.
5. Divide the granita among 8 coffee cups with saucers. Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings. Place an amaretto cookie alongside each cup and serve immediately.