Recipe - Iced Cinnamon With Date Compote

3 cup Water
1 One half cup Sugar
1 cup Very strong espresso coffee
or 1 cup
; boiling water mixed with 3
tablespoons
; instant espresso powder
1 cup Thick cream
One fourth teaspoon Cinnamon
One half teaspoon Vanilla essence
50 g Chocolate covered coffee
beans; optional

Stir the water and sugar together in a medium saucepan until the sugar
dissolves. Allow the syrup to boil for 2 minutes then mix in the strong
coffee and cool the syrup.

Pour the mixture into a stainless steel bowl or large metal baking tray
(make sure it can fit into your freezer) . Freeze until ice mixture is
almost solid, about 3 hours.

Using a fork, scrape the ice to form flakes then return the mixture to the
freezer and keep frozen until you are ready to serve.

Meanwhile, mix the cream with cinnamon and vanilla essence and whip until
soft peaks form.

Pile the coffee granita into stemmed glasses, alternating with spoonfuls of
flavoured cream then top with a generous dollop cream. Sprinkle with
crushed coffee beans and serve immediately.

Converted by MC_Buster.

Per serving: 1162 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 300g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
20 Other Carbohydrates

Converted by MM_Buster v2.0n.