My OperaHaving your Breakfast for Dessert! Ep. #3
Thursday, June 4, 2009 2:52:27 AM
This is part of a series of posts, about using usual Breakfast stuff to make desserts! To check for other posts of this series, click here.
And this episode’s recipe will be...
Rocks on the Baileys!
No, I don’t have Baileys for breakfast... (unfortunately)
But after having my Orange Juice and my Milk turned into desserts, I decided to continue with another breakfast drink: Coffee.
Now, turning coffee into a dessert ain't very difficult, since there are lots of different dishes featuring this drink. Tiramisu or Affogato, which were designed specifically to be made of coffee, or other ones, which can be perfectly adapted, such as cakes, panna cottas, ice creams, crèmes brûlees, or many, many others! But these ones demand far more ingredients than coffee, and I wanted something more specific, more Coffee-ish. And I believe there is nothing more “Pure Coffee” than coffee granita.
And this episode’s recipe will be...
Rocks on the Baileys!
No, I don’t have Baileys for breakfast... (unfortunately)
But after having my Orange Juice and my Milk turned into desserts, I decided to continue with another breakfast drink: Coffee.
Now, turning coffee into a dessert ain't very difficult, since there are lots of different dishes featuring this drink. Tiramisu or Affogato, which were designed specifically to be made of coffee, or other ones, which can be perfectly adapted, such as cakes, panna cottas, ice creams, crèmes brûlees, or many, many others! But these ones demand far more ingredients than coffee, and I wanted something more specific, more Coffee-ish. And I believe there is nothing more “Pure Coffee” than coffee granita.
Granitas are traditional Italian desserts, which are, in essence, shredded flavored ice. Therefore, the recipe is extremely easy. Just brew some strong coffee, sweeten it, freeze and, every half an hour or so, scrape down the edges of your bowl using a fork. Ah, and try to use some old fork which you don’t pretty much like. The results may be a little tough for it:
To serve, just pour some Baileys liquor on top (thus, making a Rocks on the Baileys), or if you prefer to go on the more traditional way, do was Mr. Lebovitz instructs, in his book: serve with an “unspeakable amount of whipped cream”.
Rocks on the Baileys
Adapted from The Perfect Scoop
Serves 6
500ml strong brewed coffee or espresso
150g brown sugar*
300ml Baileys
After brewing your coffee, add the sugar and stir well.
Pour the mixture into a shallow 1 quart glass or plastic pan, and place it in the freezer. Allow it to freeze for an hour an a half or even two. Take the pan off the freezer and, using a knife, scrape down the sides of the ice, putting it into the middle. Put the coffee back into the freezer.
Repeat this process every half an hour or so, until you get your granita in a rough wet sand. This should take 3 to 4 hours.
Pour 50ml Baileys into 4 glass serving cups. Divide the granita in four, pouring it on top of Baileys. Serve immediately, before it starts to melt.
*I like to use brown sugar in my coffee. I think it gives a deeper flavor and color to the coffee. But you could perfectly use average white sugar, which would turn your granita slightly sweeter.
Anonymous # Friday, June 5, 2009 5:02:20 PM