Breville BES800XL - Manuel (Page 38)

37
RECIPES
BAKEd CUSTARdS WITH fRESH
RASPBERRy ANd COffEE fLOAT
Serves 6
INGREdIENTS
750ml cream
¾ cup caster sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
¾ cup strong espresso coffee, cooled
1 punnet fresh raspberries
1 tablespoon confectionery sugar, extra
METHOd
1.
Combine the cream, confectionery sugar
and vanilla beans in a saucepan. Stir
over medium heat until just boiling.
Remove the vanilla beans.
2. Add the gelatine and stir constantly with
a wooden spoon until dissolved. Remove
from heat. Allow the custard to cool.
3. Pour custard evenly into 6 x 150ml
glasses. Refrigerate for minimum
3 hours or until set.
4. Place the raspberries into a medium
sized bowl, sprinkle with sugar and
crush lightly with a fork.
5. 5. Fold the cooled coffee through the
crushed raspberries. Cover and chill in
the refrigerator.
6. To serve, top the custards, when set with
the raspberries and coffee mixture.
7. Serve immediately with freshly
brewed coffee.
TIRAMISU
Makes 4
INGREdIENTS
1½ cups mascarpone
1¼ cups cream
2½ tablespoons icing sugar
½ cup strong espresso coffee, cooled
½ cup Tia Maria or coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
METHOd
1.
Combine the mascarpone, cream and
icing sugar in a large bowl. Whisk lightly
until soft peaks form. Set aside.
2. Combine the coffee and liqueur in a
bowl. Dip the sponge fingers into the
coffee mixture a few at a time. Ensure all
the coffee mixture is absorbed evenly by
the sponge fingers.
3. Layer half the sponge fingers evenly into
the base of 4 dessert bowls or glasses.
Spread the layered sponge fingers with
half of the cream mixture. Repeat the
layers with remaining sponge fingers
and cream mixture.
4. Dust evenly with cocoa powder and
refrigerate until required.
5. Serve with fresh fruits and freshly
brewed espresso coffee.