Recipes - Krups ESPRESSERIA AUTOMATIC PREMIUM Manual Del Usuario

IFU KRUPS Nafta_Premium_USA_xxxxxxxx 31/05/10 14:33 Page18
Here are some recipes you can make using your Espresseria Automatic:
• Cappuccino
For a cappuccino in the rules of the art, the ideal proportions are as follows: 1/3 hot milk, 1/3 co ee, 1/3 milk froth.
• Ca e Latte / Latte Macchiatto
To make co ee with milk, the ideal proportions are as follows: 3/5 hot milk, 1/5 co ee, 1/5 milk froth.
• It is best to use cold milk straight from the refrigerator
(ideally between 6 and 8° C or 43°F znd 46°F).
• To nish o , you can sprinkle with cocoa, ground chocolate, nutmeg or cinnamon.
• Makes a larger volume of conventional espresso.
• Prepare a conventional espresso in a large cup.
• Add a little cream to get a café crème.
• An Italian beverage consisting of a shot of espresso "corrected" with a shot of liquor. *
• Prepare a cup of espresso as usual.
• Then add 1/4 or 1/2 of a liqueur glass of Cognac to taste.
You can also use anisette, brandy, Sambuca, Kirsch or Cointreau.
There are many other ways to give some punch to your espresso. Just use your imagination.
• Co ee liqueur*
• Mix 3 cups of espresso, 1 cup of brown sugar and 1/2 litre of Cognac or Kirsch in an empty bottle with at least 3 cups
capacity or 1 liter.
• Leave the mixture to sit for at least 2 weeks, no longer than 4 weeks.
• Shake and serve chilled.
You will obtain a delicious liqueur. A real treat for co ee lovers
• Italian style iced co ee
4 scoops of vanilla ice-cream, 2 cups of espresso with sugar to taste, 1/2 cup milk, fresh cream, grated chocolate.
• Mix the cold espresso with the milk.
• Scoop the ice cream into the glasses. Pour the co ee over the ice cream. Decorate with fresh cream and grated chocolate.
• Co ee à la frisonne*
• Add a small glass of rum to a cup of sweetened espresso.
• Decorate with a good layer of fresh cream and serve.
• Flambéed espresso*
2 cups of espresso, 2 small glasses of Cognac, 2 teaspoons of brown sugar, fresh cream.
• Pour the Cognac into heat-resistant glasses, heat and light.
• Add sugar. Mix. Pour in the co ee and decorate with fresh cream.
• Espresso parfait*
2 cups of espresso, 6 egg yolks, 3/4 cup sugar, 1/2 cup of sweetened fresh cream, 1 small glass of orange liqueur.
• Beat the egg yolks with the sugar until it forms a thick, frothy mass.
• Add the cold espresso and the orange liqueur.
• Mix in the whipped fresh cream.
• Pour the mix into saucer champagne glasses or ordinary glasses.
• Put the champagne glasses in the freezer until rm.
All manuals and user guides at all-guides.com

RECIPES

(*: Remember, over-indulgence in alcohol is bad for the health.)
18