غرانيتا بنكهة الإسبريسو مع الكريمة
Italian 10 Mins Prep
- Place the sugar and water in a pan over a low heat and stir until the sugar dissolves. Add the coffee, stir and set aside until completely cooled.
- Pour the mixture into a freezer-proof container and place in the freezer for 2 hours or just over, stirring every 20 minutes to give it a granular texture.
- Whip the cream.
- Serve in dishes or glasses. Decorate with whipped cream and a dusting of cocoa powder.
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