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COFFEE AND CARA MEL
frappuccino
: 5 min
P R E P T I M E
M A K E S 4 / 6 G L A S S E S
300ml filter coffee
150ml semi-skimmed milk
200g ice cubes
3 tsp caster sugar
1 Prepare the filtered coffee and set aside to cool.
2 Put the milk, ice cubes, sugar and cold coffee into the metal bowl; run the
SMOOTHIE programme.
3 Pour the mixture into tall glasses and top with whipped cream, caramel sauce and
praline. Serve immediately.
VA N I L L A f rap p u c cino
Replace the coffee with 300ml vanilla ice cream and add 3 tbsp of vanilla syrup
to the preparation before running the SMOOTHIE programme.
TRADITIONAL HOT CHOCOLATE
: 5 min
P R E P T I M E
C O O K I N G T I M E
M A K E S 4 G L A S S E S
P R O G R A M M E
240g dark chocolate (70% solids)
20g caster sugar
1 Break the chocolate into pieces. Chop in the metal bowl using the EXPERT
programme (without heating) for 30 seconds/speed 15. Scrape down the wall of
the bowl.
2 Add the sugar, milk and cream; restart the EXPERT programme for 6 minutes/speed
3/90 °C. Pour the hot chocolate into cups. Serve immediately.
T I PS
You could replace the dark chocolate with milk chocolate. If so, do not add any
sugar. You could replace cream with milk for a lighter version.
346
:
P R O G R A M M E
150 ml whipped cream (see p. 276)
caramel sauce
praline
10
: 5 min
:
400ml whole milk
300ml single cream
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