Method

• 1.
  Combine coffee and 1L (4 cups) boiling water in a large heatproof jug and stand for 5 minutes to infuse.
• 2.
  Meanwhile, crush cardamom pods, discarding husks. Using a mortar and pestle, grind the seeds to a fine powder. Transfer ground cardamom to a large heatproof bowl and stir in sugar.
• 3.
  Strain hot coffee into the cardamom mixture and whisk until the sugar dissolves. Chill for 45 minutes or until cooled completely.
• 4.
  Transfer coffee mixture to a shallow 30cm x 20cm lamington pan and freeze for 1 hour or until crystals start to form. Using a fork, break up crystals and return to freezer for 3 hours or until frozen. Scrape granita with a fork and keep frozen until ready to serve (granita can be prepared up to 1 week in advance).
• 5.
  When ready to serve, for the honey cream, whisk cream in a large bowl until soft peaks, then fold in honey. Divide granita among serving bowls or glasses, then top with honey cream and serve immediately with honeycomb, if using.