18
19
EN
RECIPES
Coffee punch
Ingredients (serves 6):
1/2 l of hot coffee
1/2 l of white Port
1/2 l of rum
100 g of candied brown sugar
Method: Pour the coffee into a pot, add the rum and the Port
and heat until it reaches boiling point. Gradually add the can-
died sugar, tasting now and then until sufficiently sweet. When
the sugar has dissolved serve in traditional, short stemmed
glasses.
Emperor’s coffee
Ingredients (serves 3):
3 espresso coffees
3 egg yolks
3 teaspoons of sugar
3 dl of milk
2 small glasses of brandy
Method: Beat the egg yolks with the sugar and the brandy.
Add hot milk and hot coffee.
RECIPE TIP: lightly whip the milk and add slowly at the very last
ingredient. Best served accompanied by a chocolate cake.
Danish coffee
Ingredients:
6 eggs
grated rind of one lemon
100 g of sugar
3/4 l strong, cold coffee
1 large glass of brandy
Method: Beat the eggs and the lemon rind, and then add the
sugar a little at a time until the eggs become light and airy.
Slowly add the coffee and the brandy, stirring constantly. Serve
in chilled teacups or “Ballon” glasses.
Irish cofee
Ingredients (serves 3):
2 spoons of sugar
1 spoon of water
9 teaspoons of whipping cream
6 spoon of Irish Whisky
4 cups of hot coffee
Method: Boil the water and the sugar for approximately one mi-
nute then add to the Whiskey and the hot coffee. Mix and pour
into stem glasses. Carefully pour the cream onto the coffee (3
teaspoons per glass).
RECIPE TIP: lightly whip the cream so that it stays on top of the
coffee. Grand Marnier or Calvados can also be added.
Coffee sorbet
Ingredients (serves 4):
200 g of granulated sugar
2 dl of espresso coffee
Method: Combine ½ l of water and the sugar to make a syrup
and simmer for a few minutes; allow it to cool then mix in the
coffee. Filter as soon as a smooth mixture is obtained then place
in the freezer to set, mixing often until of a grainy consistency.
Iced coffee
Ingredients:
4 espresso coffees
4 teaspoons of sugar
12 ice cubes
Method: Crush the ice and add to the pre-sugared coffee.
Shake in a shaker until a frothy, creamy mixture
is obtained.
RECIPE TIPS: blend on a low blender setting and
serve in a flute or glass tumbler.
