Teka CML 45 - Page 117

English
117
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, stir-
ring 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.