Gastroback 42612 User Manual - Page 35

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. 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. A dd 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. 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 brewed espresso coffee. Tiramisu Makes 4 1½cups mascarpone 1¼cups cream 2½tablespoons powdered sugar ½ cup strong espresso coffee, cooled ½ cup coffee liqueur 16 sponge fingers Cocoa powder, for dusting 1. Combine mascarpone, cream and powdered 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 espresso coffee mixture a few at a time. Ensure all the espresso 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. 73