Marco Pierre White: coffee granita
I know you will all be busy with the F1 race this weekend so I have picked a very short recipe for you. Talking of the F1, I don't really get it. Well, bearing in mind I don't even have a driving licence, I'm not one to talk about men and their motors but it all seems a tad pointless to me. Still, I suppose it's a glamorous industry and all the trimmings make it worthwhile, rather like a turkey at Christmas.
This recipe may be short but you'd better delegate some of the stirring to other family members - you could get a rota going. In fact, the whole process is a little reminiscent of a car going around a racetrack. Actually, it's a little more interesting than that.
I love the effect this little rev-me-up has on me. The combination of coffee and sugar sends my energy levels soaring, and they're already quite high, as you may have noticed. I'm not one to sit about waiting for better weather. I once had a girlfriend who complained that I never stopped. She said I was even thinking and working in my sleep. "You're right," I told her. "I'm more intelligent asleep than most people are when they're awake."
Which is another reason I leave the driving to the likes of Jenson Button, and to my driver, the wonderful Mr Ishii.
MAKE IT YOURSELF
250g caster sugar
250ml hot espresso or mocha coffee
300g whipped cream
1. Dissolve the sugar in the hot coffee, add water and allow to cool.
2. Pour into a shallow plastic container and freeze for 40 minutes.
3. When the edges of the granita are frozen, stir the mixture to break up the ice crystals, then return to the freezer and repeat the process every 20 minutes for 5-6 hours or until the granita has set.
4. Serve in tall glasses, topped with whipped cream and coffee beans.
Published: November 9, 2011 04:00 AM