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. «Café à la frisonne»*
Tilføy et glass rom i en kopp sukret espresso-
kaffe.
Pynt med et godt lag crème fraîche og
server.
. Flambert espresso*
2 kopper espresso-kaffe, 2 små glass med
Cognac, 2 teskjeer brunt sukker, crème
fraîche.
Hell Cognac i varmebestandige glass, varm
den opp og flamber den.
Tilføy sukkeret, bland godt, hell i kaffen og
pynt med crème fraîche.
Dersom du ønsker det, kan du tynne ut
espresso-kaffen med litt kokende vann.
. «Espresso parfait»*
2 kopper espresso-kaffe, 6 eggeplommer, 200
g sukker, 1/4 liter sukret crème fraîche, 1 lite
glass appelsinlikør.
Visp eggeplommene og sukkeret til du får
en tykk og skummende eggedosis.
Tilføy den kalde espresso-kaffen og
appelsinlikøren.
Bland deretter i den ferdig piskede crème
fraîchen.
Hell blandingen enten i dessertskåler eller
glass.
Sett skålene eller glassene i fryseren.
. Mokkapudding
2 kopper espresso-kaffe, 1/2 liter melk, 1
pakke puddingpulver med vaniljesmak, 3
eggeplommer, 1/8 liter sukret crème fraîche,
150 g sukker.
Tilbered vaniljepuddingen med melken,
pulveret og sukkeret.
Tilføy eggeplommene i den varme
puddingblandingen.
Avkjøl blandingen og tilføy espresso-kaffen
og den ferdig piskede crème fraîchen.
(* : Overdrevet inntak av alkohol er
helsefarlig.)
FNC1/2/3.PM6.5 19/01/04, 16:1872
72


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