Coffee Granita with Light Cream

📝 Ingredients

• 40 g ground coffee + 500 ml water (for strong coffee)
• 80 g caster sugar (for the granita)
• 100 ml very cold whipping cream, 30% fat
• 150 g plain skyr, 0% fat, well chilled
• 1 tbsp caster sugar (for the cream)
• ½ tsp vanilla extract
• 20 g dark chocolate, 70% cocoa

🍴 Utensils

• Shallow metal or glass dish
• Fork
• Electric hand mixer
• Mixing bowl
• Silicone spatula
• Peeler

📖 Steps

1. Make a very strong coffee with the ground coffee and water, using a filter coffee machine or a cafetière. Pour it into a mixing bowl while still hot, add the 80 g sugar and stir until completely dissolved. Leave to cool at room temperature, about 30 minutes.
2. Pour the sweetened coffee into a wide, shallow metal or glass dish (about 20 × 25 cm): the thinner the layer, the faster it freezes. Place the dish completely flat in the freezer.
3. After 45 minutes, when the edges start to freeze, scrape the edges and surface with a fork, drawing the crystals towards the centre. Return to the freezer straight away.
4. Repeat every 30 minutes, 4 to 5 times, crushing the largest pieces, until you have fine, dry, well-separated crystals. Allow about 3 hours in total. If the granita has frozen into a solid block, leave it at room temperature for 10 minutes before scraping.
5. Fifteen minutes before serving, put 4 glasses in the freezer. Whip the very cold cream with an electric mixer on high speed for about 2 minutes, adding the sugar and vanilla halfway through, until it forms soft peaks. Don't overwhip, or it will turn into butter.
6. Loosen the skyr with a fork in a bowl, then gently fold it into the whipped cream with a spatula, lifting the mixture, until you have a light, smooth cream. Shave the chocolate into curls with a vegetable peeler.
7. Scrape the granita one last time with a fork, divide it between the frosted glasses, top each with a generous spoonful of light cream and sprinkle with chocolate curls. Serve immediately, before the crystals melt.