Coffee Granita

Cooking Instructions

Soften the gelatin in the cold water and vanilla, then dissolve in the hot coffee. Stir in the sugar until dissolved. Let cool, then pour into two divided ice cube trays. Freeze at least 12 hours or overnight.

Remove one ice cube tray from the freezer and run a knife around the edges for easy removal. Process half the cubes using the metal blade and pulsing until the mixture looks like shaved ice or fine "snow." Add the remaining chunks and process in the same manner. Then run the machine continuously to make an ice cream-like texture. With the motor running, add the Kahlua through the feed tube. Remove the granita from the workbowl and replace in the freezer. Process the mixture in the second ice cube tray in the same manner and refreeze while making the whipped cream.

In a clean workbowl fitted with the metal blade, pour the chilled cream through the feed tube with the motor running. Process a few seconds or up to a minute until thickened. (Watch carefully for the cream can quickly turn to butter.) Pulse in the powdered sugar just until blended.

To serve the granita, spoon into sherbet dishes or into Sun Baskets and garnish with the whipped cream and chocolate curls.