Gastroback DESIGN ESPRESSO ADVANCED PLUS Bedienungsanleitung Seite 81

Baked Custards with Fresh
Raspberry 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 finely granulated sugar, extra
¾ cup strong espresso coffee, cooled
1. Combine the cream, finely granulated
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 dissolved. Remove
from heat. Allow the custard to cool.
3. Pour custard evenly into 5 oz glasses. Refri-
gerate for a minimum of 3 hours or until set.
4. Place the raspberries into a medium sized
bowl, sprinkle with sugar and crush light-
ly 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 mix-
ture.
7. Serve immediately with freshly brewed
espresso coffee.
Tiramisu
Makes 4
1½ cups mascarpone
1¼ cups cream
2½ tablespoons powdered sugar
½ cup strong espresso coffee, cooled
½ cup coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine mascarpone, cream and pow-
dered sugar in a large bowl. Whisk lightly
until soft peaks form. Set aside.
2. Combine espresso coffee and liqueur in
bowl. Dip the sponge fingers into the es-
presso coffee mixture a few at a time. Ensu-
re all the espresso coffee mixture is absor-
bed evenly by the sponge fingers.
3. Layer half the sponge fingers evenly into
the base of 4 dessert bowls or glasses.
Spread the layered sponge fingers with half
of the cream mixture. Repeat the layers with
remaining sponge fingers and cream mix-
ture.
4. Dust evenly with cocoa powder and refri-
gerate until required.
5. Serve with fresh fruits and freshly brewed
espresso.
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