Doses for 4 people:
3 cups of short espresso coffee,
1 cup of cognac,
1/2 cup of cointreau,
1 clove,
1 stick of cinnamon,
citrus fruit rind.
Put in a pot cognac, cointreau, clove, the cinnamon stick and the citrus fruit rinds. Heat with slow fire and, before boiling, flame. Filter the liquid and add coffee stirring carefully.
Doses for 4 people:
3 cups of strong espresso coffee,
4 spoons of sugar,
1 cup of milk,
4 eggs yolks,
3 espresso cups of brandy.
Put in sugar and brandy in a container, beat up the yolks with the mixture and add hot milk and coffee. Serve hot in some punch glasses.
Doses:
4 espresso short coffees,
350 gr. flour,
200 gr. sugar,
100 gr. butter,
3 eggs,
a pinch of salt,
a paper of leaven,
butter and flour for the mould,
castor sugar to garnish.
In a tureen mix the eggs with sugar, add the butter melted,
salt, coffee and flour.
Stir the mixture for 5 minutes and add the leaven. Pour
the compound to a mould previously buttered and dusted
with flour. Leave in the oven at 180°C for approximately
50 minutes. Let it cool down and strew with castor sugar.
Doses for 4 people:
One spoon of flour
2 spoons of flour
One glass of milk
2 cups of espresso
5 eggs
Melt in a pot some butter, add the flour (double 0), the milk and 2 cups of very strong espresso coffee. Mix for 12 minutes and, when it is dense, let cool down. Put one at a time 5 egg yolks and the whipped whites. Put in a buttered mould and cook in the oven for 30 minutes.
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| RECEIPTS FOR GAGGIA ice-cream maker |
| COCONUT CHOCOLATE ICE CREAM |
100gr , 3,5 ozs bitter bar chocolate
50gr, 2 ozs. grated coconut
200gr, 7 ozs milk
200gr, 7 ozs milk cream
130gr , 4,5 ozs sugar
Break up the chocolate, place it in a small saucepan with
2-3 tsp of milk.
Heat over a low fire or in a double boiler, stirring continuously,
not letting it boil(or the chocolate with form lumps)Unit
the chocolate has melted and the mixture is smooth and
creamy. Warm the milk and add the grated coconut. let
stand at least a half-hour.
Add the milk with coconut, a little at a time, continuing
to stir. Remove the pan from the burner and mix inthe
cream and sugar. Allow to cool. Pour the cooled mixture
into the ice-cream maker and set the timer for 30 minutes.
When the ice cream is well whipped, remove and serve.
Sprinkling it with grated coconut, if desired.
200gr , 7ozs strawberries
150gr , 5osz. sugar
200gr , 7 ozs.water
Wash the strawberries by dipping them delicately in cold
water and draining them at once;remove the stems if necessary.
Combine them with water and sugar in a blender and pour
the mixture into the pre-cooled ice-cream maker.
Set the timer for 30 minutes. You may use any type strawberry you wish for this sherbet:fragrant fraises de bois but even large strawberries.You may add the juice of 1/2 lemon or 1/2 orange, or both mixed, to the mixture.
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