
Campbells Rutherglen Muscat, coffee granita, vanilla ice-cream and dollop of cream
A simple and delicious alternative to a traditional affogato, which is served with our Campbells Rutherglen Muscat, coffee granita and a nice twist of hot black coffee.
Granita
• 3 cups- prepared strong black coffee
• ¾ cup white sugar
– Whilst the coffee is hot, whisk in the sugar until dissolved and pour it into a shallow wide glass container and place it in the freezer until frozen.
– Once frozen, take a fork and use the tip of the fork to scratch and scrape the solid coffee into frozen shaven ice and then store back in freezer.
To serve – take a parfait glass, champagne coupe or small bowl.
– Place a generous scoop of ice-cream in the base and pour over it, one or two 30 ml nips of Campbells Rutherglen Muscat.
– Next, take granita from the freezer and place two generous dessert spoons of the shaven ice over the top, piling it high above the ice-cream.
– Then top with a thickened dollop cream [which is optional] for rich indulgence and serve immediately.
Recipe by Nick Gardner,
Campbells Assistant Winemaker and in-house chef