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2. Pour evenly into 3 martini glasses.
3. Add an espresso bean or two in each
glass for garnish and serve immediately.
Caffè Coretto
The perfect closer.
Makes 1 serving
1 illy iperEspresso capsule
1 ounce Sambuca
1. Put a small espresso cup on the espresso
cup tray.
2. Using the lever, open the brew head,
insert the capsule, close the brew head
and press the Long.
Pour the
Sambuca into a brandy snifter.
3. Serve both espresso and Sambuca
together. Pour espresso into Sambuca
before drinking.
Granita
A light and simple dessert.
Makes 4 servings
4 Lungo or Long illy iperEspresso capsules
2 tablespoons granulated sugar
1 cup whipped cream
1 teaspoon shaved bittersweet or
semisweet chocolate for garnish
1. Place a tall 16-ounce glass on the latte/
cappuccino or travel cup tray. Using the
lever, open the brew head, insert the
capsule and close the brew head. Press
the Long
button to fill the cup (about a
½ cup.) Continue with remaining capsules.
2. Stir sugar into the hot espresso to
dissolve and pour mixture into a
freezer-safe container. Leave to cool to
room temperature.
3. Once cool, cover with plastic wrap and
place in the freezer. Every hour, for about
5 hours total, scrape the mixture with a
fork to allow crystals to form.
4. To serve, layer equal amounts of granita
and whipped cream in a parfait glass.
Garnish with shaved chocolate.
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 capsule
1. Scoop ice cream into two individual
bowls. Place 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. Once 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.
