Coffee Granita with Mini Madeleine
Category: Desserts
Servings: 4
Total Time: 2 hours (including rest time for dough)
Ingredients
For the Mini Madeleines:
| Ingredient | Quantity |
|---|---|
| Almond flour | 15g |
| All-purpose flour | 30g |
| Butter | 45g |
| Sugar | 35g |
| Millefiori honey | 5g |
| Baking powder | 2g |
| Egg | 1 |
| Almond extract | 2g |
| Fine salt | 1 pinch |
For the Coffee Granita:
| Ingredient | Quantity |
|---|---|
| Freshly brewed coffee | 500ml |
| Sugar | 100g |
| Water | 50ml |
| Vanilla pod | ½ |
| Coffee beans (optional) | To taste |
| Fresh cream (for garnish) | To taste |
| Powdered sugar (for garnish) | To taste |
Instructions
For the Mini Madeleines:
-
Prepare the Dough:
Begin by placing the almond flour into a bowl. Add the sifted all-purpose flour, salt, and baking powder to the same bowl. Mix the dry ingredients well. -
Incorporate Wet Ingredients:
To the dry ingredients, add sugar, honey, and almond extract. Whisk everything together until you have a smooth mixture. Once combined, add the egg and mix again, making sure the dough is homogenous. -
Chill the Dough:
Cover the dough with plastic wrap and refrigerate it for at least 2 hours, or ideally, overnight. This will help the flavors develop and make the dough easier to work with. -
Prepare for Baking:
After the dough has rested, transfer it to a piping bag. Lightly grease a silicone madeleine tray or a metal tray if you don’t have silicone. Using the piping bag or a spoon, fill each madeleine mold. -
Bake:
Preheat the oven to 190°C (375°F) for a static oven, or 170°C (340°F) for a fan-assisted oven. Bake the madeleines for approximately 12 minutes (for static oven) or 6-7 minutes (for fan oven), or until they are lightly golden. Let them cool completely on a wire rack. -
Storage:
Once cooled, store the madeleines in a glass container or under a bell jar to maintain their freshness and fragrance.
For the Coffee Granita:
-
Prepare the Coffee:
Fill the water tank of your coffee maker with cold, preferably low-calcium water. Avoid overfilling the water beyond the safety valve. Do not press the coffee grounds down, nor poke holes in the surface. Secure the coffee maker tightly to prevent leakage while brewing. Set it on a low and steady flame to allow the coffee to brew slowly. As the coffee rises, a rich foam will form. -
Make the Granita Syrup:
In a small non-stick saucepan, add the sugar, water, and vanilla pod. Split the vanilla pod in half, scraping out the seeds, and add both the pod and the seeds to the saucepan with the sugar and water. Stir the mixture over medium heat until the sugar dissolves completely. -
Combine with Coffee:
Once the sugar is dissolved, pour in the freshly brewed coffee and continue to stir gently. Take care not to incorporate too much air into the mixture, as this can turn the granita a beige color instead of the desired dark brown. -
Freeze and Scrape:
Transfer the coffee mixture to a shallow tray and place it in the freezer. After about 30 minutes, scrape the surface with a fork to break up the forming ice crystals. Return the tray to the freezer and continue scraping every 30 minutes until the granita reaches a fluffy, icy texture. -
Prepare the Whipped Cream:
While the granita is freezing, whip the fresh cream with powdered sugar using an electric mixer until it reaches stiff peaks. This whipped cream will be used to garnish the granita. -
Assemble and Serve:
To serve, spoon the granita into small cups or dessert glasses. Top with a generous dollop of freshly whipped cream and, if desired, garnish with a few whole coffee beans. The granita is now ready to enjoy, served alongside the mini madeleines!
Enjoy this refreshing and delicious coffee granita paired with the soft, nutty madeleines for a perfect end to any meal!
This coffee granita and mini madeleine combo will transport you straight to the charming cafés of Italy, combining rich coffee with the delicate sweetness of madeleines. It’s a treat that’s both refreshing and indulgent, perfect for sharing with loved ones on a warm afternoon.
