Smeg CMSU6451X - Recipes

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23
PROBLEM POSSIBLE CAUSE REMEDY
The milk contains bubbles or squirts out
of the milk spout.
The milk is not cold enough or is not
semi-skimmed.
The frothed milk regulator is incorrectly
adjusted.
The milk container lid is dirty.
You should ideally use skimmed or semi-
skimmed milk at refrigerator tempera-
ture (about 5°C / 41°F). If the result is still
disappointing, try another brand of milk.

towards the word “CAFFELATTE” (see sec-

Clean the milk container lid as described
in the section “Cleaning the milk contain-
e r ”.
RECIPES
Coee punch
Ingredients (serves 6):
½ l / 16.91 oz of hot coee
½ l / 16.91 oz of white Port
½ l / 16.91 oz of rum
100 g / 0.22 lb of candied brown sugar

and heat until it reaches boiling point. Gradually add the can-
died sugar, tasting now and then until suciently sweet. When
the sugar has dissolved serve in traditional, short stemmed
glasses.
Emperor’s coee
Ingredients (serves 3):
3 espresso coees
3 egg yolks
3 teaspoons of sugar
3 dl / 10.14 oz of milk
2 small glasses of brandy

Add hot milk and hot coee.
RECIPE TIP: lightly whip the milk and add slowly at the very last

Danish coee
Ingredients:
6 eggs
grated rind of one lemon
100 g / 0.22 lb of sugar
¾ l / 25.36 oz strong, cold coee
1 large glass of brandy

sugar a little at a time until the eggs become light and airy.
Slowly add the coee and the brandy, stirring constantly. Serve

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 coee
     
 
pour into stem glasses. Carefully pour the cream onto the coee
(3 teaspoons per glass).
RECIPE TIP: lightly whip the cream so that it stays on top of the

Coee sorbet
Ingredients (serves 4):
200 g / 0.44 lb of granulated sugar
2 dl / 6.76 oz of espresso coee

a syrup and simmer for a few minutes; allow it to cool then mix
in the coee. Filter as soon as a smooth mixture is obtained
then place in the freezer to set, mixing often until of a grainy
consistency.
Iced coee
Ingredients:
4 espresso coees
4 teaspoons of sugar
12 ice cubes

Shake in a shaker until a frothy, creamy mixture
is obtained.
RECIPE TIPS: blend on a low blender setting and
serve in a ute or glass tumbler.