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73
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 approxima
-
tely 1 oz.
americano
A long black is gene-
rally a single or dou-
ble shot of espresso
with hot water added
to taste.
Flat White
A single shot of es-
presso in a cup filled
with steamed milk
and topped with a
skin of silky smooth
foam.
classic café latté
Traditionally the mor-
ning coffee of Italy
and France, taken
with pain au choco-
late or sweet biscot-
ti. This blend of
1
/
3
espresso to
2
/
3
milk
is made with a sin-
gle 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 generous final
1
/
3
of creamy froth.
For added finesse,
hold a piece of card
over one half of the
cappuccino before
dusting with choco-
late.
Macchiato
A shot of espresso
served short in a 2½
oz demitasse and
stained with a dash
of finely textured
milk.
café Mocha
A glass of textured
milk laced with mel-
ted cocoa or cho-
colate syrup and an
espresso shot. Top
sprinkled with dark
chocolate shavings.
espresso affogato
Totally irresistible,
this sweet temptati-
on is simply a single
scoop of premium va-
nilla bean ice cream,
drenched in espresso
and if desired, your
favorite liqueur. To create a sense of occasi
-
on, serve ice cream in a martini glass with
shots on the side.
Coffee-Recepies
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 dollop of fresh cream, whipped until lossy.
Dust with cinnamon and serve immediately.
Baked custards with Fresh
raspberry 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. Refri-
gerate for a minimum of 3 hours or until set.
4.
Place the raspberries into a medium sized
bowl, sprinkle with sugar and crush light-
ly 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
espresso coffee.
tiramisu
Makes 4
1½ cups mascarpone
1¼ cups cream
2½ tablespoons powdered sugar
½ cup strong espresso coffee, cooled
½ cup coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1.
Combine mascarpone, cream and pow-
dered sugar in a large bowl. Whisk lightly
until soft peaks form. Set aside.
2.
Combine espresso coffee and liqueur in
bowl. Dip the sponge fingers into the espres-
so coffee mixture a few at a time. Ensure
all the espresso coffee mixture is absorbed
evenly by the sponge fingers.
3.
Layer half the sponge fingers evenly into
the base of 4 dessert bowls or glasses.
Spread the layered sponge fingers with half
of the cream mixture. Repeat the layers with
remaining sponge fingers and cream mix
-
ture.
4.
Dust evenly with cocoa powder and refri-
gerate until required.
5.
Serve with fresh fruits and freshly brewed
espresso.
