Coffee Granita With White Chocolate Sambuca Cream

1. 1

   Combine the coffee, sugar, orange zest and vanilla in a bowl and stir until the sugar is dissolved.

2. 2

   Pour into a 9 x 13-inch metal pan.

3. 3

   Chill for 2 hours.

4. 4

   Stir in the Sambuca.

5. 5

   Freeze for another 45 minutes or until icy at the edges.

6. 6

   Whisk, distributing the frozen parts evenly.

7. 7

   Freeze for another 45 minutes or until slushy and icy at the edges.

8. 8

   Whisk again.

9. 9

   Freeze for 3 hours or until solid.

10. 10

    Scrape the granita down the length of the pan using a fork to form ice flakes and freeze for 1 hour longer (may be made up to a week in advance).

11. 11

    Spoon into goblets, taking care not to smooth out the crystals, and top with White Chocolate Sambuca Cream (recipe below).

12. 12

    White Chocolate Sambuca Cream:.

13. 13

    2 cups heavy whipping cream.

14. 14

    4 oz white chocolate, chopped.

15. 15

    2 tablespoons Sambuca.

16. 16

    1 teaspoon vanilla.

17. 17

    Combine 1/3 cup of the cream and chocolate in a double boiler.

18. 18

    Place over simmering water.

19. 19

    Stir until mixture is smooth.

20. 20

    Remove from over the water.

21. 21

    Let stand for 15 minutes.

22. 22

    Beat the remaining 1 2/3 cups cream, Sambuca and vanilla in a large bowl until soft peaks form.

23. 23

    Fold 1/4 of the whipped cream into the chocolate mixture.

24. 24

    Fold in the

25. 25

    remaining whipped cream in two additions.

26. 26

    Chill for up to 8 hours.

* Per serving · 4 servings · Values may vary.