Cuisinart EM-400 SERIES illy, Instruction/Recipe Booklet

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15
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.