Coffee granita with skyr cream

Ingredients

For 1 serving

• Brewed coffee120 ml
• Sugar8 g
• Skyr200 g
• Vanilla extract1 ml
• Unsweetened cocoa powder2 g

Contains: lactose,

In season: June – September

Method

1. Make the coffee, dissolve the sugar in it while still hot, stirring for about a minute, until you can no longer feel any grains at the bottom, and let it cool completely.
2. Pour it into a shallow container, ideally metal, and put it in the freezer.
3. Every 30 minutes, scrape the crystals that form with a fork, drawing them from the edges to the centre; keep going for 3 hours, until the granita is even and finely crystalline.
4. Just before serving, whisk the skyr with the vanilla extract using an electric mixer until fluffy.
5. Serve the granita in a glass topped with the skyr cream and a dusting of cocoa.