Marcella says that this treat used to be very popular in Italian cafes, but is now rarely found She talks about how it’s crystals melt on your tongue. Well, you’ve got to try this one, because the texture was amazing.
You make stong espresso. One thing I will warn you about is be careful not to make it so strong that it becomes very bitter, like mine did. You then mix in a little sugar, pour it into an ice cube tray, and freeze. When ready to serve, you place the frozen cubes in a food processor and blend away. You end up with this almost dry crystally texture that is so refreshing. Oh, I forgot, before serving you top with a little whipped cream.
I loved the texture of this so much I’m wondering if you will end up with the same texture with citrus juice. Can’t wait to try it with lemons and oranges.
My last dessert recipe from the book, and only two more recipes to go. Wow, it’s been over a year since we started this project…