Friday, March 23, 2007

Cardamom Coffee and Cream Granita

There is no limit for the use of cardamom. It is a sophisticated, intensely fragrant spice with digestive properties. My first contact with cardamom was through Anneke, who cooked this Thai rice for us long time ago. And Valentina inspired me to use cardamom for the first time! I fell in love with its aromatic fragrance!

And as Spring has sprung, let's celebrate with this refreshing granita, that tastes like a capuccino!

Granita
(Adapted from Fine Living)

5 cardamom pods
2 cups strong, freshly brewed coffee
1/2 cup sweetened condensed milk
Ground cinnamon (sprinkle over granita)

Directions:
1) Split cardamom pods, grind the seeds with a mortar and pestle, and sprinkle seeds in with coffee when brewing.
2) Combine coffee and sweetened condensed milk with a hand-mixer.
3) Place mixture in metal bowl and freeze for 4 to 5 hours, and remember to spoon it sometimes.
4) The granita is ready when it has a creamy consistency with little ice crystals. Spoon into shotglasses or cups, sprinkle with cinnamon and enjoy this frozen capuccino!

6 comments:

Britt-Arnhild said...

This is something I would love to try.
I have been out for a long walk in ths spring sun and will now have coffee in the garden.

Cris said...

Hi Britt, I think this spice is quite popular in Scandinavia, right?

Val said...

I too love cardamom, and would like to share this easy and delicious shortbread recipe with you:
Spiced shortbread


4 oz (125 g) unsalted butter, softened
¼ cup sugar
¼ tsp vanilla
1 cup plain flour
¼ tsp salt
½ tsp ground cardamom
½ tsp cinnamon
¼ tsp nutmeg
1 Tbls sugar

In a bowl with an electric mixer cream the butter, then add ¼ cup sugar and the vanilla, and beat the mixture until it is light and fluffy. Into another bowl sift together the flour, salt, cardamom, cinnamon and nutmeg, and add the mixture to the butter mixer, stirring until the dough is just combined. Pat the dough evenly into an ungreased 9-inch pie pan, prick all over with a fork, and sprinkle with the 1 Tbls. sugar. Bake in a preheated 350 F (180 C) oven for 30 minutes, or until golden. While shortbread is still warm, cut it in the pan into 16 wedges and let cool completely in the pan.

Val said...

Hi Cris, there is no rising agent in shortbread, thus there is no baking powder. This will be a thin cake, so don't expect to feed lots of people with it. It makes 16 flat slices, nice to have with coffee.

Brilynn said...

I still haven't quite grasped when using cardamom is appropriate, but your granita looks lovely!

Val said...

Cris,

I would be honored to have that shortbread recipe posted on your blog. It is from the Gourmet Magazine (U.S.) September 1986. I'm glad it was a success!