Coffee granita and cigar tuiles
Serve the granita with coffee, chocolate or even butterscotch ice-cream.
Photo: Jennifer Soo
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- 225g caster sugar
- 150ml water
- 450ml strong coffee
- 50g flour
- 3 egg whites
- 60g butter, melted
- 4 large scoops vanilla ice-cream
Dissolve 100 grams caster sugar and water in a saucepan and bring to the boil. Mix with coffee and pour into a tray. Freeze. To make tuile batter, stir remaining sugar, flour, egg whites and butter together until well combined. Pre-heat oven to 160C. Line baking trays with greaseproof paper. Spread a thin, even layer of batter onto paper and spread to the edges with a palette knife. Use your finger to make squares of about 12 x 12 centimetres. Bake for 10 minutes or until golden. Remove from oven and peel square off tray and quickly roll around a wooden spoon handle. Allow to cool and set hard before storing in an airtight container. Remove granita from the freezer and scrape with a fork to create shards. Place ice-cream in the bottom of a glass, top with granita and serve with one or two tuiles.