Coffee Granita With Panna

Ingredients

• 3 cups espresso – freshly brewed, hot
• 0.75 cups granulated sugar
• 1 cups heavy cream – chilled
• 1 tbsp granulated sugar

Instructions

1. Brew 3 cups espresso and, while it is hot, whisk in 0.75 cup granulated sugar until fully dissolved, 1–2 minutes.
2. Let the sweetened coffee cool to room temperature, 10–15 minutes.
3. Pour into a shallow metal 9×13-inch pan and place flat in the freezer until icy at the edges, 30–45 minutes.
4. Scrape the frozen edges with a fork, raking coarse crystals into the center. Flatten into an even layer and return to the freezer for 30 minutes.
5. Repeat scraping and freezing every 30 minutes until fine, fluffy crystals form and the mixture is frozen yet spoonable, 2–3 hours more.
6. About 10 minutes before serving, whip 1 cup heavy cream with 1 tbsp granulated sugar in a chilled bowl to soft peaks, 2–3 minutes; keep refrigerated.
7. Just before serving, rake the granita once more to loosen. Spoon into chilled glasses.
8. Top each portion with a generous dollop of the softly whipped cream and serve immediately.