Cafe Cream Dessert
ready in 12 h. 50 min.
Wash, halve and squeeze the oranges. Put the juice into a bowl (freezer proof) with the Grand Marnier, the seeds from the vanilla pod and the vanilla extract and freeze overnight.
Put the cream into a pan and bring to the boil, add the coffee beans and sugar and leave to infuse for about 30 minutes. Strain through a sieve and put into the refrigerator until completely cold (otherwise it will not whip).
Whip the well-chilled cream until stiff and divide between 4 glasses. Take the granita out of the freezer, scrape off spoonfuls and serve on top of the cream. Garnish each glass with a piece of orange peel if you wish.