Frozen Orange and Amaretti Parfaits with Espresso Granita
An elegant layered dessert combining coffee granita, vanilla ice cream infused with orange liqueur, and crumbled Italian amaretti cookies. The contrast of icy espresso granita with creamy orange-scented ice cream creates a sophisticated and refreshing treat.
Ingredients
- •1 cup finely ground espresso coffee beans
- •3 cups water
- •½ cup sugar
- •3 tablespoons orange juice
- •3 tablespoons Grand Marnier
- •4 teaspoons orange peel
- •1 pint vanilla ice cream
- •8 pieces amaretti cookies
- •2 slices orange slices
- •garnish
Cooking Instructions
- 1.
Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add 1/2 cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at least 6 hours or overnight. Using fork, scrape granita into icy crystals, then toss to mix. Cover; keep frozen. Mix orange juice, liqueur, orange peel, and 1 tablespoon sugar in medium bowl until sugar dissolves. Transfer 2 tablespoons mixture to small bowl to use as sauce; chill.
480 min
- 2.
Mix ice cream into remaining orange mixture. Cover; freeze until firm, at least 6 hours.
360 min
- 3.
Coarsely crumble 1 to 1 1/2 cookies into each of 4 parfait glasses. Top each with 1/2 cup granita and another 1 to 1 1/2 crumbled cookies. Top each with scoop of ice cream. Drizzle 1 1/2 teaspoons orange sauce over ice cream. Garnish with orange slices, if desired. * Available at some supermarkets and at Italian markets.
15 min
