Cuisinart EM-600 Manuale di Manutenzione e Cura Scaricare il pdf (Pagina 17)

16

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

continuously until mixture boils and

thickens so that it can coat the back of a

spoon (this will take about 15 minutes,

depending on the stove being used).

4. Remove pan from heat, stir in pectin,

strain and cool to room temperature.

Cover and refrigerate overnight.

5. Whisk mixture together again before

pouring into the ice cream maker. Pour

the mixture into the mixing bowl of the

Cuisinart

®

Ice Cream Maker. Mix until

thickened, about 30 minutes. The gelato

will have a soft, creamy texture. If a firmer

consistency is desired, transfer to an

airtight container and place in freezer for

about 2 hours. Remove from freezer about

15 minutes before serving.

Tiramisù

A simple variation of the Italian classic.

Makes 9 servings

1 container (8 ounces) mascarpone

cheese, room temperature

1 cup chilled heavy cream

¼ cup plus 2 tablespoons confectioners’

sugar

2 tablespoons, plus 1 teaspoon dark rum,

divided

1½ cups brewed espresso, cooled

28 Savoiardi (crisp Italian ladyfingers)

¼ cup unsweetened cocoa powder,

for garnish

1. Beat the mascarpone in a medium bowl

using a Cuisinart

®

hand mixer until

lightened and slightly whipped. In another

bowl, whip the heavy cream to soft peaks,

adding the confectioners’ sugar a little at

a time while whipping. Add 1 teaspoon of

the rum and whip briefly to incorporate.

Gently fold the whipped cream into the

mascarpone, one-third at a time, until

completely incorporated.

2. In a shallow bowl, mix the espresso with

the remaining 2 tablespoons of rum.

Working with one ladyfinger at a time, dip

the cookie into the espresso, soaking

each side for a few seconds, and transfer

to 9-inch square baking pan or dish.

Repeat with 13 more of the ladyfingers,

arranging in the bottom of the dish to

cover the entire surface. It should be a

tight fit.

3. Evenly spread half of the mascarpone

cream over the ladyfingers, covering the

entire surface. Dip the remaining

ladyfingers and arrange over the cream.

Spread an even layer of the remaining

mascarpone mixture on top. Cover with

plastic wrap and chill for at least 6 hours.

4. Before serving, pour the cocoa powder

into a small strainer and dust over the top

of the tiramisù.

1 2 ... 12 13 14 15 16 17 18 19 20

Commenti su questo manuale

Nessun commento