Coffee and olive oil granita with orange cream - by Helen

Extra virgin / Extra sweet: an indulgent, yet simple coffee granita with a twist of Honest Toil and orange for all your cravings of a Mediterranean summer afternoon. Recipe by the one-and-only Helen Graham exclusively for Honest Toil 🧡

Ingredients

For the granita:

1l fresh coffee

60g caster sugar

30ml Honest Toil olive oil

¼ tsp flaky salt

For the orange cream:

300ml double cream

Zest of 1 orange

1 tsp honey

½ tsp vanilla essence

Extra olive oil to serve

Method:

Pour the coffee into a shallow container, stir in the sugar, olive oil and salt until dissolved, then place in the freezer. After 2 hours, scrape the mixture with a fork to break up the ice crystals, then return to the freezer and repeat every hour until the granita is light and fluffy. Whip the cream with the orange zest, honey and vanilla until soft peaks form. To serve, spoon the granita into glasses, top with a dollop of orange cream and finish with a drizzle of olive oil.