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Moroccan Coffee Granita with Orange Water Cream Parfait By Bobby Flay

A delicious, summer time treat and a new way to enjoy your coffee!! for colder weather, don’t freeze the coffee. This is delicious enjoyed warm too!

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RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
Yields4 Servings
Prep Time20 minsCook Time8 hrs 20 minsTotal Time8 hrs 40 mins
Moroccan Coffee Granita:
 ½ cup espresso coffee beans
 1 tsp ground cinnamon
  Large pinch ground ginger
  Large pinch ground nutmeg
  Large pinch freshly ground black pepper
 1 cardamom pod
 1 whole clove
 ½ cup granulated sugar
  Splash of sambuca
Orange Water Cream:
 1 cup very cold heavy cream
 2 tbsp confectioners' sugar
 2 tsp orange flower water
 1 tsp finely grated orange zest
 ¼ tsp pure vanilla extract
  Candied orange peel, for garnish
  Fresh mint sprigs, for garnish

Ingredients

Moroccan Coffee Granita:
 ½ cup espresso coffee beans
 1 tsp ground cinnamon
  Large pinch ground ginger
  Large pinch ground nutmeg
  Large pinch freshly ground black pepper
 1 cardamom pod
 1 whole clove
 ½ cup granulated sugar
  Splash of sambuca
Orange Water Cream:
 1 cup very cold heavy cream
 2 tbsp confectioners' sugar
 2 tsp orange flower water
 1 tsp finely grated orange zest
 ¼ tsp pure vanilla extract
  Candied orange peel, for garnish
  Fresh mint sprigs, for garnish
Moroccan Coffee Granita with Orange Water Cream Parfait By Bobby Flay

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