Cuisinart EM-25 User Manual - Page 16

continuously until mixture boils and thickens so that it can coat the back of a spoon (this will take about 15 minutes, depending on the stove being used). 4. Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate overnight. 5. Whisk mixture together again before pouring into the ice cream maker. Pour the mixture into the mixing bowl of a Cuisinart® Ice Cream Maker. Mix until thickened, about 30 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Tiramisù A simple variation of the Italian classic. Makes 9 servings 1 container (8 ounces) mascarpone cheese, room temperature 1 cup chilled heavy cream ¼ cup plus 2 tablespoons confectioners' sugar 2 tablespoons, plus 1 teaspoon dark rum, divided 1½ cups brewed espresso, cooled 28 Savoiardi (crisp Italian ladyfingers) ¼ cup unsweetened cocoa powder, for garnish 1. Beat the mascarpone in a medium bowl using a Cuisinart® hand mixer until lightened and slightly whipped. In another bowl, whip the heavy cream to soft peaks, adding the confectioners' sugar a little at a time while whipping. Add 1 teaspoon of the rum and whip briefly to incorporate. Gently fold the whipped cream into the mascarpone, one-third at a time, until completely incorporated. 2. In a shallow bowl, mix the espresso with the remaining 2 tablespoons of rum. Working with one ladyfinger at a time, dip the cookie into the espresso, soaking each side for a few seconds, and transfer to 9-inch square baking pan or dish. Repeat with 13 more of the ladyfingers, arranging in the bottom of the dish to cover the entire surface. It should be a tight fit. 3. Evenly spread half of the mascarpone cream over the ladyfingers, covering the entire surface. Dip the remaining ladyfingers and arrange over the cream. Spread an even layer of the remaining mascarpone mixture on top. Cover with plastic wrap and chill for at least 6 hours. 4. Before serving, pour the cocoa powder into a small strainer and dust over the top of the tiramisù. Ham Steak with Red-Eye Gravy A twist on the Southern breakfast staple. Serve alongside biscuits and grits. Makes 2 servings 1 teaspoon oil 1 7-ounce smoked ham steak, ¼ inch thick ½ cup brewed espresso 1 teaspoon granulated sugar 1 tablespoon unsalted butter, chilled 1. Put the oil into a 10-inch skillet over medium-high heat. Once the oil is hot and shimmers, add the ham steak. Cook until browned, about 5 to 6 minutes per side. Remove ham to a plate and set aside. 2. Add the espresso to the skillet and stir with a wooden spoon, scraping up any bits on the bottom of the pan. Stir in the sugar to dissolve. Simmer the espresso until it has reduced by about one-third to one-half. Right before taking the pan 16