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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 cre-
ate 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 Vien-
na 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. Remo-
ve from heat. Allow the custard to cool.
3. Pour custard evenly into 5 oz glasses. Refrigerate 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 espresso coffee.Tiramisu