Recipes

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Savour your espresso just as you like it: when you want to relax or to round off a good meal.

Here are a few recipes which you will be able to create with your espresso machine.

•Take one measuring spoonful of good quality well roasted espresso coffee, and filter it directly into the pre-heated cup.

If you use good, finely ground espresso coffee, the cup will be crowned by a fine head of froth.

•Add sugar if desired and treat yourself. Original espresso is drunk without milk but plenty of sugar.

For a state of the art cappuccino, the ideal quantities are as follows: 1/3 coffee, 1/3 hot milk, 1/3 frothy milk. The quantity of hot milk

+froth obtained should be about double the amount of coffee prepared.

•Use large cups which have been pre-heated.

•Fill them with coffee to the equivalent of one cup of espresso and top up with milk which has been frothed up using the auto cappuc- cino accessory.

•Lastly, sprinkle with drinking chocolate powder.

•Prepare a classic espresso in a large cup.

•Add a cloud of cream to make an espresso with milk.

You can also replace the cream with hot milk.

•Prepare a cup of espresso in the normal way.

•Then slightly ‘correct’ the taste by adding 1/4 or 1/2 a glass of cognac.

You can also use anisette, grappa, Sambuco, Kirsch or Cointreau for the same effect.

And there must be countless other possibilities for «enriching» an espresso. Let your imagina- tion run wild.

•Mix in an empty 0.75 litre bottle: 3 cups of espresso, 250 g brown cane sugar, 1/2 litre cognac or Kirsch.

•Leave the mixture to soak for at least 2 weeks.

You will then have a delicious liqueur, especially for coffee lovers.

4 vanilla ice cubes, 2 cups of cold sugared espresso, 1/8 litre milk, fresh cream, grated chocolate.

•Mix the cold espresso with milk.

•Distribute the ice cubes among the glasses, pour the coffee over them and decorate with fresh cream and grated chocolate.

•Add a small glass of rum to a sugared cup of espresso.

•Decorate with a good layer of fresh cream and serve.

2 cups of espresso, 2 small glasses of cognac,

2 teaspoonfuls of brown sugar, fresh cream.

•Pour the cognac into heat-resistant glasses, heat and flame.

•Add sugar, mix, pour the coffee and decorate with fresh cream.

If you like, the espresso can also be diluted with a little boiling water.

2 cups of espresso, 6 egg yolks, 200g sugar, 1/8 litre sugared fresh cream, 1 small glass of orange liqueur.

•Beat the egg yolks with the sugar until it forms a thick foamy mass.