Preparation of the Granita
Brew the coffee.
Put the sugar and a pinch of the vanilla pod in the water in a pan bring to a boil.
Add the coffee, pour into a bowl and place in the freezer.
Mix with a fork every 30 minutes until frozen.
Ricotta cream and brioche wafers
Blend the ricotta cheese and icing sugar with an electric whisk until the creamy mixture is smooth.
Place in the fridge.
Bake brioche circles in the oven for 5 minutes at 180°C (356°F).
Serve Espresso granita in a glass.
Top with a pinch of ricotta and a brioche wafer.