Manual Gastroback 42612 (page 35 of 38) (English)

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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.

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Others manual(s) of Gastroback 42612

Gastroback 42612 Manual - German - 4 pages

Gastroback 42612 User Manual - German - 40 pages

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