Manual Ariete 1340 (page 70 of 72) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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Café Mocha

A glass of textured

milk laced with mel-

ted cocoa or choco-

late syrup and an

espresso shot. Top

sprinkled with dark

chocolate shavings.

Espresso Affogato

Totally irresistible,

this sweet temptati-

on is simply a sin-

gle scoop of premi-

um vanilla bean ice

cream, drenched

in espresso and if

desired, your favo-

rite liqueur. To create a sense of occa-

sion, 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 dollop of fresh

cream, whipped until lossy. Dust with

cinnamon and serve immediately.

Baked Custards with Fresh Ras-

pberry 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 granu-

lated 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 dissol-

ved. Remove 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 bre-

wed espresso coffee.Tiramisu

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Ariete 1340 Manual

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