a cup of cold
i can’t believe its still getting hotter, i have a few ideas for staying cool around here though.
find some shade
(this is in my favorite park here, shot on my first roll of black and white yashica film)
explore the water gardens
and finish off the day with this frozen cappuccino recipe from david tanis (my cookbooks are out of storage, yay)
This frozen dessert for a very hot day begins with the best Italian roasted espresso beans. Make the strongest espresso you can in a stove top or other espresso maker- or go to your corner coffee bar and get espresso to go; it doesn’t have to be hot. Use the best cream you can find- it does make a difference.
Servings: 2 servings
Prep time: 10 minutes + overnight
2 c. espresso coffee
1/2 c.+1 to 2 T. sugar or to taste
1 c. organic heavy cream
Stir the coffee and 1/2 cup of the sugar together to dissolve the sugar,and pour the mixture into a Pyrex baking dish or other flat pan. Taste for sweetness. It should be rather sweet; add more sugar if necessary. Cover and put in the freezer overnight.
Next day,pull the dish from te freezer and let it thaw a bit. When it’s just a bit mushy,chop it roughly with a metal spatula. Then return the dish to the freezer until ready to serve.
Whip the cream with the remaining sugar until barely thickened.
To serve, spoon the granita into short glasses or espresso cups, and top generously with whipped cream. (For extra-caffeinated decadence,pour another shot of hot or cold espresso over the top) Serve with your favorite biscotti.
P.S. Make sure you comment here for your chance to win a free bag of coffee from Oak Cliff Coffee Roasters! I’ll announce the winner monday.