Smeg CMSC45NE Manuel télécharger pdf (Page 26)

RECIPES

Coffee punch

Ingredients (serves 6):

1/2 l of hot coffee

1/2 l of white Port

1/2 l of rum

100 g of candied brown sugar

Method:

Pour the coffee into a pot, add the rum and the

Port and heat until it reaches boiling point. Gra-

dually add the candied sugar, tasting now and

then until sufficiently sweet. When the sugar has

dissolved serve in traditional, short stemmed

glasses.

Emperor’s coffee

Ingredients (serves 3):

3 espresso coffees

3 egg yolks

3 teaspoons of sugar

3 dl of milk

2 small glasses of brandy

Method:

Beat the egg yolks with the sugar and the brandy.

Add hot milk and hot coffee.

RECIPE TIP: lightly whip the milk and add slowly

at the very last ingredient. Best served accompa-

nied by a chocolate cake.

Danish coffee

Ingredients:

6 eggs

grated rind of one lemon

100 g of sugar

3/4 l strong, cold coffee

1 large glass of brandy

Method:

Beat the eggs and the lemon rind, and then add

the sugar a little at a time until the eggs become

light and airy. Slowly add the coffee and the

brandy, stirring constantly. Serve in chilled tea-

cups or “Ballon” glasses.

Irish cofee

Ingredients (serves 3):

2 spoons of sugar

1 spoon of water

9 teaspoons of whipping cream

6 spoon of Irish Whisky

4 cups of hot coffee

Method:

Boil the water and the sugar for approximately

one minute then add to the Whiskey and the hot

coffee. Mix and pour into stem glasses. Carefully

pour the cream onto the coffee (3 teaspoons per

glass).

RECIPE TIP: lightly whip the cream so that it

stays on top of the coffee. Grand Marnier or Cal-

vados can also be added.

Coffee sorbet

Ingredients (serves 4):

200 g of granulated sugar

2 dl of espresso coffee

Method:

Combine ½ l of water and the sugar to make a

syrup and simmer for a few minutes; allow it to

cool then mix in the coffee. Filter as soon as a

smooth mixture is obtained then place in the free-

zer to set, mixing often until of a grainy consi-

stency.

Iced coffee

Ingredients:

4 espresso coffees

4 teaspoons of sugar

12 ice cubes

Method:

Crush the ice and add to the pre-sugared coffee.

Shake in a shaker until a frothy, creamy mixture

is obtained.

RECIPE TIPS: blend on a low blender setting and

serve in a flute or glass tumbler.

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Smeg CMSC45NE Manuel Page 26

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