Strong and sweet, crystallised and chewy. Surprisingly refreshing, it is the perfect light ending to a meal. Allow up to seven hours for it to freeze before serving.

 

400ml espresso

200g caster sugar

120ml double cream

 

Make the coffee and allow to cool till room temp. Dissolve all but two teaspoons of the sugar in to the coffee and taste; it should be almost too sweet.

 

Pour into a stainless-steel pan or glass dish; it should form a pool which is not more that an inch or so deep. Freeze until almost solid; due to the high quantity of sugar, this make take up to six hours.

 

After two hours, remove from the freezer and, using a fork drag the soft icicles from the outside of the pan, where it will set first, into the centre. Return to the freezer and repeat one hour later. Continue to do this until the granite is set. Much less smooth than a sorbet, it should be granular and textured.

 

Twenty minutes before serving, remove from the fridge to allow to soften slightly. Place the remaining sugar in a bowl and pour over the cream; whisk until soft peaks form. To serve, layer the granite and cream alternatively into serving bowls or dishes and serve at once.