Here is another excerpt from my Navy trip to Sicily. Those folks really know ho to host a visitor! I ate an obscene amount of good food, and saw some amazingly cool shit. My suitcase stank from all the foods I smuggled back home, but some I could not transport. One was the Cassata, a crazy sweet ricotta cake, covered with sugar and candied fruits. The other was espresso granita, which was served every day for breakfast in a small glass with a dollop of almond flavored cream. Heaven!
I am well versed in granita, and have posted recipes for it here on a number of occasions. But this one was different. The way I was taught to make granita involves creating ice crystals in the liquid (coffee, wine, juice, etc.) by whisking the liquid every 10 minutes or so as it freezes to prevent a block of ice from forming. But in Sicily the ice crystals were much finer. It was almost the consistency of a slushy. After straining my brain to figure this out, it dawned on me that it was probably extruded form a slushy machine – just like those horrible blue things my kids drink at the movies. OK, well, it was still good. The next component was the almond cream, which is made from thickened almond milk. While it will probably turn out that I was given the Sicilian equivalent of Cool Whip, I have nevertheless decided to try and recreate my own version of this luscious treat.
6 cups espresso, cooled
1 cup simple syrup, or to taste
1/4 teaspoon lemon juice
1 cup chopped raw almonds
2 cups heavy whipping cream
1 tablespoon sugar
1/4 teaspoon kosher salt
(Best meal of the day! Granita Breakfast!)
click on a technique below