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For the granita
Prepare the coffee with the moka pot.
Combine the sugar and a bit of the vanilla pod and bring to the boil.
Pour it all in a bowl and place in the freezer.
Mix with a fork every 30 minutes, until frozen.
For the cream of ricotta and brioche wafers
Work the ricotta and the icing sugar with the whisk until you get a homogeneous cream and then refrigerate.
Toast the rounds of brioche in the oven for 5 minutes at 356°F.
Serve the granita in a glass, garnish with a spoonful of sweet ricotta and a brioche wafer.
The ideal coffee for this recipe
Cereja Passita
Full-bodied with honey notes
100% Arabica coffee from the Cerrado plateau. From a late harvest, a full bodied espresso with intense notes of honey and chocolate. Brazil in dream form.
Suggestions for this evening's meal: let these recipes inspire you!
15m
