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ESPRESSO
Intense and aromatic, an espresso or short black as
it’s also known uses about ¼ oz of ground espres-
so. It is served in a small cup or glass to a level of
approximately 1 oz.
AMERICANO
A long black is generally a single or double shot of
espresso with hot water added to taste.
FLAT WHITE
A single shot of espresso in a cup filled with
steamed milk and topped with a skin of silky
smooth foam.
CLASSIC CAFÉ LATTÉ
Traditionally the morning coffee of Italy and
France, taken with pain au chocolate or sweet
biscotti. This blend of
1
/3 espresso to
2
/3 milk is
made with a single shot of espresso. Top with
steamed milk, poured down the inside rim of the
glass to give a creamy consistency and perfect
layer of froth.
CAPPUCCINO
The real thing is served very light and luke warm
with
1
/3 espresso to
1
/3 steamed milk and a gene-
rous final
1
/3 of creamy froth. For added finesse,
hold a piece of card over one half of the cappuc-
cino before dusting with chocolate.
MACCHIATO
A shot of espresso served short in a 2½ oz
demitasse and stained with a dash of finely tex-
tured milk.
CAFÉ MOCHA
A glass of textured milk laced with melted cocoa or
chocolate syrup and an espresso shot. Top sprin-
kled with dark chocolate shavings.
ESPRESSO AFFOGATO
Totally irresistible, this sweet temptation is simply a
single scoop of premium vanilla bean ice cream,
drenched in espresso and if desired, your favorite
liqueur. To create a sense of occasion, serve ice
cream in a martini glass with shots on the side.
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 dol-
lop of fresh cream, whipped until lossy. Dust with
cinnamon and serve immediately.
BAKED CUSTARDS WITH FRESH RASPBER-
RY 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. Add 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. Refrige-
rate 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 espres-
so coffee.
COFFEE-RECIPES
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