14
15
14
3.
Add an espr
esso bean or two in each
glass for gar
nish and serve immediately
.
Caf
fè Cor
etto
The perfect closer
.
Makes 1 serving
1
illy iperEspr
esso capsule
1
ounce (30 ml) Sambuca
1.
Put a small espr
esso cup on the espr
esso
cup tray
.
2.
Using the lever
, open the br
ew head,
insert the capsule, close the br
ew head
and pr
ess the Long.
Pour the
Sambuca into a brandy snifter
.
3.
Serve both espr
esso and Sambuca
together
. Pour espr
esso into Sambuca
befor
e drinking.
Granita
A light and simple dessert.
Makes 4 servings
4
Lungo or Long illy iperEspr
esso
capsules
2
tablespoons (30 ml) granulated sugar
1
cup (250 ml) whipped cr
eam
1
teaspoon (5 ml) shaved bittersweet or
semisweet chocolate for gar
nish
1.
Place a tall 16-ounce (500 ml) glass on
the latte/cappuccino or travel cup tray
.
Using the lever
, open the br
ew head,
insert the capsule and close the br
ew
head. Pr
ess the Long
button to fill the
cup [about a ½ cup.(250 ml)] Continue
with r
emaining capsules.
2.
Stir sugar into the hot espr
esso to
dissolve and pour mixtur
e into a
fr
eezer
-safe container
. Leave to cool to
room temperatur
e.
3.
Once cool, cover with plastic wrap and
place in the fr
eezer
. Every hour
, for about
5 hours total, scrape the mixtur
e with a
fork to allow crystals to form.
4.
T
o
serve, layer equal amounts of granita
and whipped cr
eam in a parfait glass.
Gar
nish with shaved chocolate.
Af
fogato
Dessert for two. Scoop your ice cr
eam
in advance and save in the fr
eezer until
ready to ser
ve.
Makes 2 servings
2
scoops vanilla ice cr
eam
2
illy iperEspr
esso capsule
1.
Scoop ice cr
eam into two individual
bowls. Place an espr
esso cup on the
espr
esso cup tray
. Have an additional
espr
esso cup r
eady
.
2.
Using the lever
, open the br
ew head,
insert the capsule, close the br
ew head
and pr
ess the Short
button.
3.
Once br
ewing pr
ocess is complete, r
epeat
and pour each espr
esso over the ice
cr
eam and serve immediately
.
Espr
esso Gelato
For an extra jolt, add some dark
chocolate-cover
ed espr
esso beans
toward the end of fr
eezing.
Makes about 4 cups (1 L)
[eight ½-cup (125 ml) servings]
1
cup (250 ml) heavy cr
eam
2
cups (500 ml) whole milk, divided
1
cup (250 ml) br
ewed espr
esso
1
cup (250 ml) granulated sugar
2
tablespoons (30 ml) cor
nstar
ch
pinch sea or kosher salt
1
tablespoon (15 ml) liquid pectin
1.
In a medium saucepan, combine cr
eam
and 1½ cups (375 ml) of the milk. Set over
medium/medium-low heat and bring to a
simmer
.
15
2.
While cr
eam/milk mixtur
e is heating, put
the r
emaining milk, espr
esso, sugar
,
cor
nstar
ch and salt into a small/medium
mixing bowl. Whisk to combine.
3.
Once milk/cr
eam mixtur
e comes to a
simmer
, add the milk/sugar mixtur
e and
stir until fully combined. While still set
over medium/medium-low heat, stir
continuously until mixtur
e 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 fr
om heat, stir in pectin,
strain and cool to r
oom temperatur
e.
Cover and r
efrigerate over
night.
5.
Whisk mixtur
e together again befor
e
pouring into the ice cr
eam maker
. Pour
the mixtur
e into the mixing bowl of the
Cuisinart
®
Ice Cr
eam Maker
. Mix until
thickened, about 30 minutes. The gelato
will have a soft, cr
eamy textur
e. If a firmer
consistency is desir
ed, transfer to an
airtight container and place in fr
eezer for
about 2 hours. Remove fr
om fr
eezer about
15 minutes befor
e serving.
Tiramisù
A simple variation of the Italian classic.
Makes 9 servings
1
container [8 ounces (235 g)]
mascarpone cheese, r
oom temperatur
e
1
cup (250 ml) chilled heavy cr
eam
¼
cup (60 ml) plus 2 tablespoons (30 ml)
confectioners’ sugar
2
tablespoons plus 1 teaspoon (5 ml)
dark rum, divided
1½ cups (375 ml) br
ewed espr
esso, cooled
28
Savoiar
di (crisp Italian ladyfingers)
¼
cup (60 ml) unsweetened cocoa
powder
, for gar
nish
1.
Beat the mascarpone in a medium bowl
using a Cuisinart
®
hand mixer until
lightened and slightly whipped. In another
bowl, whip the heavy cr
eam to soft peaks,
adding in the confectioners’ sugar a little
at a time while whipping. Add 1 teaspoon
(5 ml) of the rum and whip briefly to
incorporate. Gently fold the whipped
cr
eam into the mascarpone,
1
⁄
3
at a time,
until completely incorporated.
2.
In a shallow bowl, mix the espr
esso with
the r
emaining 2 tablespoons (30 ml) of
rum. W
orking with one ladyfinger at a
time, dip the cookie into the espr
esso,
soaking each side for a few seconds, and
transfer to 9-inch (23 cm) squar
e baking
pan or dish. Repeat with 13 mor
e of the
ladyfingers, arranging in the bottom of the
dish to cover the entir
e surface. It should
be a tight fit.
3.
Evenly spr
ead half of the mascarpone
cr
eam over the ladyfingers, covering the
entir
e surface. Dip the r
emaining
ladyfingers and arrange over the cr
eam.
Spr
ead an even layer of the r
emaining
mascarpone mixtur
e on top. Cover with
plastic wrap and chill for at least 6 hours.
4.
Befor
e serving, pour the cocoa powder
into a small strainer and dust over the top
of the tiramisu.
Ham Steak with
Red-Eye Gravy
A twist on the Souther
n br
eakfast staple.
Ser
ve alongside biscuits and grits.
Makes 2 servings
1
teaspoon (5 ml) oil
1
7-ounce (200 g) smoked ham steak,
¼-inch (0.5 cm) thick
½
cup (125 ml) br
ewed espr
esso
1
teaspoon (5 ml) granulated sugar
1
tablespoon (15 ml) unsalted butter
,
chilled
1.
Put the oil into a 10-inch (25 cm) skillet
and place over medium-high heat. Once
the oil is hot and shimmers, add the ham
steak. Cook until br
owned, about 5 to 6
minutes per side. Remove ham to a plate
and set aside.
