Cuisinart EM-400 Owner Manual - Page 16

Affogato Dessert for two. Scoop your ice cream in advance and save in the freezer until ready to serve. Makes 2 servings 2 scoops vanilla ice cream 2 illy® iperEspresso® espresso capsules 1. Scoop ice cream into two individual bowls. Put an espresso cup on the espresso cup tray. Have an additional espresso cup ready. 2. Using the lever, open the brew head, insert the capsule, close the brew head and press the Short button. 3. When the brewing process is complete, repeat, and pour each espresso over the ice cream and serve immediately. Espresso Gelato For an extra jolt, add some dark chocolate-covered espresso beans toward the end of freezing. Makes about 4 cups (eight ½-cup servings) 1 cup heavy cream 2 cups whole milk, divided 1 cup brewed espresso 1 cup granulated sugar 2 tablespoons cornstarch Pinch sea or kosher salt 1 tablespoon liquid pectin 1. In a medium saucepan, combine cream and 1½ cups of the milk. Set over medium/medium-low heat and bring to a simmer. 2. While cream/milk mixture is heating, put the remaining milk, espresso, sugar, cornstarch and salt into a small/medium mixing bowl. Whisk to combine. 3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/medium-low heat, stir 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 the 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, 1⁄3 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 a 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. 15