Prepare the coffee. Combine sugar and a piece of vanilla pod with water and bring to the boil. Add the coffee, pour into a bowl and place in the freezer. Mix with a fork every 30 minutes, until frozen.
Work the ricotta and icing sugar with the electric whisk until a homogeneous cream is obtained. Refrigerate. Toast rounds of brioche in the oven for 5 minutes at 180°C.
Serve the granita in a glass. Garnish with a spoonful of sweet ricotta and a brioche wafer.
For the granita
Prepare the coffee with the moka pot.
Combine the sugar and a bit of the vanilla pod and bring to the boil.
Pour it all in a bowl and place in the freezer.
Mix with a fork every 30 minutes, until frozen.
For the cream of ricotta and brioche wafers
Work the ricotta and the icing sugar with the whisk until you get a homogeneous cream and then refrigerate.
Toast the rounds of brioche in the oven for 5 minutes at 180°C.
Serve the granita in a glass, garnish with a spoonful of sweet ricotta and a brioche wafer.
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