My favourite dessert at MG Garage – in fact perhaps my favourite dessert of all time – was coffee granita with chocolate mousse. When chef Janni Kyritsis and I wrote Wild Weed Pie, we did a whole section on granitas saying: “‘squeeze, freeze, scratch and serve’ is almost the only recipe you need for granitas.” They really are that easy, and a simple coffee granita with a touch of cream instantly transports me to a Mediterranean holiday. I make 5 long black shots to get the 500ml of coffee, but you could use strong plunger coffee instead. And if you want to try your coffee granita topped with chocolate mousse, follow my recipe here.
Serves 6
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