Pizzas galore!

For the coffee granita

150g caster sugar

6 shots (or 270ml) espresso, cooled

For the mascarpone sorbet

50g caster sugar

Juice of half a lemon

25g liquid glucose

500g mascarpone

1 For the granita, put the sugar and 250ml water into a saucepan and stir over a low heat until the sugar has dissolved. Increase the heat, bring to the boil and then allow the sugar syrup to boil for 3 minutes. Remove from the heat and stir in the espresso. Leave to cool completely, then pour into a shallow container.

2 Freeze the coffee mixture for 2-3 hours until partially frozen. Use a fork to break up the crystals forming at the edges, stirring them into the centre, and freeze again. Repeat this process 2-3 times during freezing until you are left with a completely frozen mixture with a granular texture.

3 Next make the sorbet. Put the sugar, lemon juice and liquid glucose into a pan and cover with 100ml water. Stir over a low heat until the sugar has dissolved, then boil the mixture for 5 minutes. Cool completely. Soften the mascarpone in a bowl, then gradually stir in the cooled syrup and mix well. Pour the mixture into a container and freeze for 1-2 hours until firm. Blend in a food processor to break down the crystals and freeze again. Repeat the freezing/blitzing process a couple more times, then leave to freeze completely.

4 To make the coffee cream, soak the gelatine leaf in cold water for a few minutes to soften. Drain and squeeze out the excess water, then add to the piping hot espresso. Stir until dissolved and set aside to cool.

5 Put the yolks and sugar in a large heatproof bowl over a pan of simmering water. Beat with an electric whisk for about 10 minutes until pale and very thick. Remove from the heat and whisk for a few more minutes to cool down, then fold in the coffee mixture.

6 In a separate bowl, beat the mascarpone, milk, double cream and vanilla together, then fold into the coffee base. Cover the bowl with clingfilm and chill. When you are ready to serve, place a heaped tablespoon of the granita in a cocktail glass. Place a scoop of mascarpone sorbet off-centre on top, then spoon the coffee cream over. Dust with a little cocoa powder and serve at once. n

Recipes adapted from Gordon Ramsay’s Chef, published by Quadrille, £40

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