Kuppersbusch EKV 6500 Instruction Manual - page 16
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RECIPES
Coffee punch
Ingredients (serves 6):
1/2 l of hot coffee
1/2 l of white Port
1/2 l of rum
100 g of candied brown sugar
Method:
Pour the coffee into a pot, add the rum and the Port and heat until it rea-
ches boiling point. Gradually add the candied sugar, tasting now and then
until sufficiently sweet. When the sugar has dissolved serve in traditional,
short stemmed glasses.
Emperor’s coffee
Ingredients (serves 3):
3 espresso coffees
3 egg yolks
3 teaspoons of sugar
3 dl of milk
2 small glasses of brandy
Method:
Beat the egg yolks with the sugar and the brandy.
Add hot milk and hot coffee.
RECIPE TIP: lightly whip the milk and add slowly at the very last ingredient.
Best served accompanied by a chocolate cake.
Danish coffee
Ingredients:
6 eggs
grated rind of one lemon
100 g of sugar
3/4 l strong, cold coffee
1 large glass of brandy
Method:
Beat the eggs and the lemon rind, and then add the sugar a little at a time
until the eggs become light and airy. Slowly add the coffee and the brandy,
stirring constantly. Serve in chilled teacups or “Ballon” glasses.
Irish cofee
Ingredients (serves 3):
2 spoons of sugar
1 spoon of water
9 teaspoons of whipping cream
6 spoon of Irish Whisky
4 cups of hot coffee
Method:
Boil the water and the sugar for approximately one minute then add to the
Whiskey and the hot coffee. Mix and pour into stem glasses. Carefully pour
the cream onto the coffee (3 teaspoons per glass).
RECIPE TIP: lightly whip the cream so that it stays on top of the coffee.
Grand Marnier or Calvados can also be added.
Coffee sorbet
Ingredients (serves 4):
200 g of granulated sugar
2 dl of espresso coffee
Method:
Combine ½ l of water and the sugar to make a syrup and simmer for a few
minutes; allow it to cool then mix in the coffee. Filter as soon as a smooth
mixture is obtained then place in the freezer to set, mixing often until of a
grainy consistency.
Iced coffee
Ingredients:
4 espresso coffees
4 teaspoons of sugar
12 ice cubes
Method:
Crush the ice and add to the pre-sugared coffee.
Shake in a shaker until a frothy, creamy mixture
is obtained.
RECIPE TIPS: blend on a low blender setting and
serve in a flute or glass tumbler.