SOLIS GRIND & INFUSE PRO Gebrauchsanleitung Seite 182

E
RECIPES
DESSERTS
BAKED CUSTARDS WITH FRESH RASPBERRY AND COFFEE FLOAT
Serves 6
750 ml cream
¾ cup caster sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
1 punnet fresh raspberries
1 tablespoon caster sugar, extra
¾ cup strong espresso coffee, cooled
1. Combine the cream, caster 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 6 x 150 ml glasses. Refrigerate for minimum
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 coffee through the crushed raspberries.
Cover and chill in the refrigerator.
6. To serve, top the custards, when set, with the raspberries
and coffee mixture.
7. Serve immediately with freshly brewed coffee.
182
TIRAMISU
Makes 4
1 ½ cups mascarpone
1 ¼ cups cream
2 ½ tablespoons icing sugar
½ cup strong espresso coffee, cooled
½ cup Tia Maria or coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine mascarpone, cream and icing sugar in a large bowl.
Whisk lightly until soft peaks form. Set aside.
2. Combine coffee and liqueur in bowl. Dip the sponge fingers into the
coffee mixture a few at a time. Ensure all the coffee mixture is absorbed
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 mixture.
4. Dust evenly with cocoa powder and refrigerate until required.
5. Serve with fresh fruits and freshly brewed espresso coffee.