Caffè Coretto; Granita; Affogato; Espresso Gelato - Cuisinart EM-25 Instrucciones Y Libro De Recetas

Caffè Coretto
The perfect closer.
Makes 1 serving
1 espresso capsule
1 ounce sambuca
1. Put a small espresso cup on the
espresso cup tray.
2. Using the lever, open the brew head,
insert the capsule, close the brew head
and press the
double espresso.
3. Serve both espresso and sambuca
together. Pour espresso into sambuca
before drinking.

Granita

A light and simple dessert.
Makes 4 servings
4 Espresso capsules
2 tablespoons granulated sugar
1 cup whipped cream
1 teaspoon shaved bittersweet or
semisweet chocolate for garnish
1. Place a tall, 16-ounce glass on the
cappuccino/latte or travel cup tray.
Using the lever, open the brew head,
insert one capsule and close the brew
head. Press the
double espresso to fill the glass (about
½ cup). Continue with remaining
capsules.
2. Stir sugar into the hot espresso to
dissolve and pour mixture into a
freezer-safe container. Leave to cool to
room temperature.
3. Once cool, cover with plastic wrap and
place in the freezer. Every hour, for
about 5 hours total, stir the mixture with
a fork to allow crystals to form.
4. To serve, layer equal amounts of granita
and whipped cream in a parfait glass.
Garnish with shaved chocolate.
button twice for
button twice for

Affogato

Dessert for two. Scoop your ice cream in
advance and save it in the freezer until
ready to serve.
Makes 2 servings
2 scoops vanilla ice cream
2 espresso capsules
1. Scoop ice cream into two individual
bowls. Place an espresso cup on the
espresso cup tray. Have an additional
espresso cup ready.
2. Using the lever, open the brew head,
insert one capsule, close the brew head
and press the
espresso.
3. Once brewing process is complete,
repeat and pour each espresso over the
ice cream and serve immediately.

Espresso Gelato

For an extra jolt, add some dark
chocolate-covered espresso beans toward
the end of freezing.
Makes about 4 cups (eight ½-cup servings)
1 cup heavy cream
2 cups whole milk, divided
1 cup brewed espresso
1 cup granulated sugar
2 tablespoons cornstarch
pinch sea or kosher salt
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream
and 1½ cups of the milk. Set over
medium/medium-low heat and bring to
a simmer.
2. While cream/milk mixture is heating, put
the remaining milk, espresso, sugar,
cornstarch and salt into a small/medium
mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a
simmer, add the milk/sugar mixture and
stir until fully combined. While still set
over medium/medium-low heat, stir
15
button once for single