One small cup of fork-scraped sweet coffee ice crystals with a spoonful of softly thickened cream.
2 tbspWhipping cream
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2 gInstant Coffee
0.5 cupWater
20 gSugar
Dissolve the coffee and sugar completely in the hot water. Cool to room temperature for about 20 minutes.
Pour into a shallow freezer-safe container about 10 cm wide, in a layer no deeper than 2 cm. Freeze for 3-4 hours, scraping the frozen edges into the center with a fork every 30 minutes, until all the mixture forms loose ice crystals.
Whisk the cold cream with a small whisk or handheld milk frother in a narrow chilled cup until softly thickened. Keep cold while you loosen the granita with a fork.
Spoon all the coffee crystals into one chilled dessert cup and top with all the cream. Serve immediately as one small dessert portion.