18/10/2023
Certainly, the city of coffee granita (with or without cream) par excellence is Messina and the term “mezza con panna”, which does not specify the taste, refers exclusively to this granita and is given by the fact that, until the 1950s -60, when the granita was accompanied with crunchy bread of an elongated and thin shape, the granita glass was, for obvious reasons, of a greater capacity than today.
Ingredients:
Water: 250ml
Sugar: 70 gr
Powdered sugar: 1 tbsp
Coffee: 250 ml
Fresh cream: 200 ml
Preparation:
Place the water and sugar in a saucepan, mix well and bring everything to the boil. Stirring constantly, continue to cook the syrup for another three minutes: remove from the heat and leave to cool. Prepare the coffee, rather small, and leave to cool. Now add the coffee and put the granita in the freezer. After an hour, remove the mixture from the freezer, mix it and put it back in the freezer. Repeat the same process every two hours, until the granita is ready (it takes 6/8 hours). Before serving, garnish with whipped cream that you have whipped with the electric mixer, adding the icing sugar!
It is advisable to always accompany the coffee granita with the brioche with tuppo.