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Le Chaudron recipe
Granité café espresso
Espresso granita with whipped cream
⏱ 240 minServes 4Easy110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)strong espresso8 cups
80 g (3 oz)superfine sugar
200 ml (¾ cup)heavy cream35% fat), well chilled
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
- 500 ml (2 cups) strong espresso 8 cups
- 80 g (3 oz) superfine sugar
- 200 ml (¾ cup) heavy cream 35% fat), well chilled
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the espresso and pour it hot into a bowl with the sugar.
- Whisk until the sugar dissolves, then add the pinch of flaky salt.
- Let cool for 20 minutes at room temperature.
- Pour into the dish (no more than 2 cm / ¾ in deep), cover and freeze.
- Every 45 minutes for 3½ hours, scrape with a fork to break up the crystals.
- Meanwhile, whip the cold cream to soft peaks with the vanilla.
- Serve in chilled glasses topped with a generous spoonful of vanilla whipped cream.
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