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This is a great dinner party dessert. Make the granita ahead and layer up this dessert before serving. Real coffee lovers could also try it with Carte D’Or Lavazza Ice Cream for an extra kick.
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8 scoops of Carte D’Or Vanilla Ice Cream (200g/400ml)
1.2 litres strong hot coffee
240g caster sugar
4 small sprigs of mint
Mix the hot coffee and sugar together, ensuring the sugar has dissolved then leave to cool.
Pour the cooled coffee mixture into a 22 x 25 cm dish and freeze for 40 minutes.
Remove from the freezer and stir using a fork to break up the ice crystals.
Place the coffee granita back it the freezer for a further 20 minutes.
Remove from the freezer and stir again using a fork to break up the ice crystals.
Repeat step 5 until the mixture is a mass of coffee crystals and there is no remaining liquid.
Transfer to a container and store in the freezer until needed.
Scoop a ball of prepared coffee granita into the bottom of a serving glass, top with a scoop of Carte D’Or Vanilla Ice Cream.
Scoop a second ball of coffee granita on top of the ice cream and finish with another scoop of Carte D’Or Vanilla Ice Cream.
Decorate with a sprig of mint and serve immediately.