Favorite Recipes of Maverick Swaniel Harrienger

{January 15, 2016}   Moroccan Coffee Granita + Orange Water Cream Parfaits (Brunch @ Bobby’s, 2015, page 18)

Serves 4-6.

1.5 cups espresso roast coffee beans
1-2 whole cloves, to taste
Seeds from 3-4 cardamom pods, to taste
1 tablespoon ground cinnamon
0.25 teaspoon freshly ground nutmeg
0.25 teaspoon freshly ground ginger
0.25 teaspoon freshly ground black pepper
0.5 cup granulated sugar
Splash of Sambuca
Orange Water Cream
Candied orange peel
Mint sprigs

1.  Working in batches, if need be, combine the coffee beans, cloves, cardamom seeds, cinnamon, nutmeg, ginger, + pepper in a coffee grinder + process until fine.
2.  Scoop the ground coffee into a coffee filter.  Add four cups cold water and brew according to manufacturer’s directions.
3.  Transfer the coffee to a small saucepan, add the sugar, and cook over low heat until the sugar is dissolved.  Add the Sambuca and then pour the mix into a 9″ x 13″ glass baking dish.  Freeze for two hours.
4.  Using a fork, stir the mix well + return to the freezer.  Continue freezing for two more hours, stirring and scraping every 30 minutes.  It can keep overnight in the freezer.
5.  Layer the granita + orange water cream in tall glasses.  Garnish with candied orange peel, if need be, and mint sprigs.



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