Küppersbusch EKV6750.OJ Instructions For Use And Installation - page 13
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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 reaches 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 tea cups
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 pourthe 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 agrainy 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 mix-
tureis obtained.
RECIPE TIPS: blend on a low blender setting andserve in a flute or glass tumbler.