Today’s another big day for Brazil, who will be playing Cameroon in the Worldcup 2014 fighting for a place in the next round. In view of the hot weather we’ve been having in the last few days in the UK, I will be cooling down with a nice latte granita in front of the TV this evening. Coffee in Brazil is responsible for about a third of world’s production, which makes the country the largest producer – a position held for the past 150 years. In Brazil, coffee is drunk throughout the day and incorporated in many recipes. Both lunch and dinner end with a small but strong cup of coffee.
My recipe for café com leite granita (latte granita) as a suggestion for end of a meal, rain or sunshine.
Café com leite granita (latte granita)
Gluten, egg and wheat free
Yield:
approx 400ml
approx 400ml
Ingredients:
200ml double strength cold coffee
100 ml of simple syrup – bought or homemade*
100ml of double (heavy) cream
2 tablespoons of coffee liquor or Bayleys
garnish: whipped cream and chocolate
shavings
shavings
Method:
Blend all ingredients for 4-5 minutes.
Place in a container in the freezer for at least 3 hours.
Take out of the freezer and mix
with a fork.
with a fork.
Return to the freezer and mix again with a fork leave to freeze overnight
To serve: in a glass topped with whipped cream and chocolate shavings
Tip: for lactose free, replace the milk with lacto-free milk and replace whipped cream for lacto-free cream and chocolate.
* Make a simple sugar syrup:
500gr of sugar
500gr water
Bring to simmer and stir until the sugar is completely dissolved.
Let it cool completely before using it. It will keep for 1 month.
