73
Con Panna
Meaning ›with cream‹
this heart warmer is
a chic variation on
old-fashioned Vienna
Coffee. In a 3-4 oz
cup, dress a double
shot of espresso with
a dollop of fresh cream, whipped until lossy.
Dust with cinnamon and serve immediately.
BakedCustardswithFresh
Raspberry and Coffee Float
Serves 6
25 oz (750ml) cream
¾ cup finely granulated sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
1 basket of fresh raspberries
1 tablespoon finely granulated sugar, extra
¾ cup strong espresso coffee, cooled
1. Combine the cream, finely granulated
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 5 oz glasses. Refri-
gerate for a minimum of 3 hours or until set.
4. Place the raspberries into a medium sized
bowl, sprinkle with sugar and crush light-
ly with a fork.
5. Fold the cooled espresso coffee through
the crushed raspberries. Cover and chill
in the refrigerator.
6. To serve, top the custards, when set, with
the raspberries and espresso coffee mixture.
7. Serve immediately with freshly brewed
espresso coffee.
Tiramisu
Makes 4
1½cupsmascarpone
1¼ cups cream
2½tablespoonspowderedsugar
½ cupstrongespressocoffee,cooled
½ cupcoffeeliqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine mascarpone, cream and pow-
dered sugar in a large bowl. Whisk lightly
until soft peaks form. Set aside.
2.Combine espressocoffee andliqueur in
bowl. Dip the sponge fingers into the espres-
so coffee mixture a few at a time. Ensure
all the espresso coffee mixture is absorbed
evenly by the sponge fingers.
3.Layerhalfthespongefingersevenlyinto
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 mix-
ture.
4. Dust evenly with cocoa powder and refri-
gerateuntilrequired.
5. Serve with fresh fruits and freshly brewed
espresso.
