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Krups EA82 serie Manual

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Café corretto*
Prepare una taza de espresso de forma habitual.
Corrija a continuación ligeramente el gusto añadiendo 1/4 ó 1/2 copa de licor de coñac.
– El anís, el aguardiente de uvas, el Sambuco, el Kirsch y el Cointreau también son
adecuados para este n. También existen numerosas posibilidades para “ennoblecer” el
espresso. La imaginación es ilimitada.
Licor de café*
Mezcle en 1 botella vacía de 0,75 litro 3 tazas de espresso, 250 g de azúcar candi moreno,
1/2 litro de coñac o de Kirsch. Deje macerar la mezcla durante al menos 2 semanas.
Así obtendrá un delicioso licor, sobre todo para los amantes de café.
Café helado a la italiana
4 bolas de helado de vainilla, 2 tazas de espresso frío con azúcar, 1/8 litro de leche, nata,
chocolate rallado. Mezcle el espresso frío con leche.
Reparta las bolas de helado en vasos, vierta el café encima y decórelo con la nata y el
chocolate rallado.
Café à la frisonne*
Añada un vaso pequeño de ron a una taza de espresso dulce.
Decórelo con una buena capa de nata y sírvalo.
Espresso flameado*
2 tazas de espresso, 2 copas pequeñas de coñac, 2 cucharitas de azúcar moreno, nata.
Vierta el coñac en vasos que resistan el calor, caliente y amee.
Añada el azúcar, mezcle, vierta el café y decore con nata.
Espresso parfait*
2 tazas de espresso, 6 yemas de huevo, 200 g de azúcar, 1/8 litro de nata dulce, 1copa
pequeña de licor de naranja.
Bata las yemas de huevo con el azúcar hasta formar una masa espesa y espumante.
Añada el espresso frío y el licor de naranja.
Mezcle a continuación la nata batida.
Viértalo todo en copas o vasos.
Ponga las copas en el congelador.
(*: El abuso del alcohol es peligroso para la salud.)
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