My final dish from my dinner party. It was a nice, relaxing way to finish the meal as it can all be made well in advance, all that is required is to get the granita out of the freezer a few minutes before serving. My first challenge was to make a dairy free mousse.  I've made a mousse without any cream before and it turned out fine, although it was very rich.  This time, I managed to get my hands on some coconut cream (not the same as coconut milk).  A small can of coconut cream was all I needed and it didn't really affect the mousse's final flavour... nothing more than a hint of coconut, but it made all the difference, producing a nice creamy mousse to which most are accustomed. A plain chocolate mousse seemed a little basic and after the full flavoured pepperoni sauce I wanted something a little more refreshing.  I hadn't really experienced much in the way of granitas, plenty of sobert but granita seems less popular.  I'm not really sure why we rarely see granita because it's such a great thing to have, it's like a slushie for grown ups! I came across a raspberry and limoncello granita recipe on chef Marcus Samuelsson's website and I felt that it would go perfectly with a chocolate mousse.  I made only a few minor changes to his recipe, adding more limoncello and reducing the lemon juice to give it a slightly sweeter and less pronounced lemon