Gastroback 42606 DESIGN ESPRESSO PLUS Bedienungsanleitung Seite 70

Café Mocha
A glass of textured
milk laced with mel-
ted cocoa or choco-
late syrup and an
espresso shot. Top
sprinkled with dark
chocolate shavings.
Espresso Affogato
Totally irresistible,
this sweet temptati-
on is simply a sin-
gle scoop of premi-
um vanilla bean ice
cream, drenched
in espresso and if
desired, your favo-
rite liqueur. To create a sense of occa-
sion, serve ice cream in a martini glass
with shots on the side.
Con Panna
Meaning ›with
cream‹ this heart
warmer is a chic
variation on old-
fashioned Vienna
Coffee. In a 3-4 oz
cup, dress a double
shot of espresso with a dollop of fresh
cream, whipped until lossy. Dust with
cinnamon and serve immediately.
70
Baked Custards with Fresh Ras-
pberry and Coffee Float
Serves 6
25 oz (750ml) cream
¾ cup finely granulated sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
1 basket of fresh raspberries
1 tablespoon
sugar, extra
¾ cup strong espresso coffee, cooled
1. Combine the cream, finely granu-
lated sugar and vanilla beans in a
saucepan. Stir over medium heat
until just boiling. Remove the vanilla
beans.
2. Add the gelatine and stir constantly
with a wooden spoon until dissol-
ved. Remove from heat. Allow the
custard to cool.
3. Pour custard evenly into 5 oz
glasses. Refrigerate for a minimum
of 3 hours or until set.
4. Place the raspberries into a medium
sized bowl, sprinkle with sugar and
crush lightly with a fork.
5. Fold the cooled espresso coffee
through the crushed raspberries.
Cover and chill in the refrigerator.
6. To serve, top the custards, when set,
with the raspberries and espresso
coffee mixture.
7. Serve immediately with freshly bre-
wed espresso coffee.Tiramisu
finely granulated