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. Likør med kaffe*
I en tom 0,75 l flaske blandes følgende: 3
kopper espresso, 250 g brunt puddersukker,
1/2 l cognac eller Kirsch.
Lad blandingen trække i mindst 2 uger.
Resultatet er en dejlig likør, især for
kaffeelskere.
. Italiensk kaffe med is
4 kugler vanilleis, 2 kopper sødet, kold
espresso, 11/4 dl mælk, flødeskum, revet
chokolade.
Bland den kolde espresso med mælken.
Fordel iskuglerne i glas, hæld kaffen over og
dekorer med flødeskummet og den revne
chokolade.
. Café à la frisonne*
Hæld et lille glas rom i en kop sødet
espresso.
Drikken toppes med et pænt lag flødeskum
og serveres.
. Flamberet espresso*
2 kopper espresso, 2 små glas cognac, 2 tsk
brunt sukker, flødeskum.
Hæld cognac i ildfaste glas. Cognac’en
varmes i glassene og flamberes.
Tilsæt sukker, rør rundt og hæld kaffen i
blandingen. Toppes med flødeskum.
Den flamberede espresso kan eventuelt
fortyndes med lidt kogende vand.
. Espresso parfait*
2 kopper espresso, 6 æggeblommer, 200 g
sukker, 1/4 l sødet flødeskum, 1 lille glas
appelsinlikør.
Pisk æggeblommerne med sukkeret til en
tyk, skummende masse.
Tilsæt den kolde espresso og
appelsinlikøren.
Vend herefter flødeskummet i massen.
Kom blandingen i portionsglas eller
almindelige glas.
Sæt glassene i fryseren.
. Moccabudding
2 kopper espresso, 1/2 l mælk, 1 pose
vanillebuddingpulver, 3 æggeblommer, 11/4
dl sødet flødeskum, 150 g sukker.
Lav en vanillebudding af mælken,
buddingpulveret og sukkeret.
Tilsæt æggeblommerne, mens buddingen
endnu er varm.
Når buddingen er afkølet, tilsættes espressoen
og flødeskummet.
(*: Misbrug af alkohol er skadeligt for
helbredet.)
FNC1/2/3.PM6.5 19/01/04, 16:1865
65


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