Gastroback Design Espresso Advanced Plus Operating Instructions Manual page 62

con panna
Meaning ›with cream‹
this heart warmer is
a chic variation on
old-fashioned Vienna
Coffee. In a 3-4 oz
cup, dress a double
shot of espresso with
a dollop of fresh
cream, whipped until lossy. Dust with cinna-
mon and serve immediately.
Baked custards with Fresh
raspberry and coffee Float
Serves 6
25 oz (750ml) cream
¾ cup finely granulated sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
1 basket of fresh raspberries
1 tablespoon finely granulated sugar, extra
¾ cup strong espresso coffee, cooled
1. Combine the cream, finely granulated
sugar and vanilla beans in a saucepan.
Stir over medium heat until just boiling.
Remove the vanilla beans.
2. Add the gelatine and stir constantly with
a wooden spoon until dissolved. Remove
from heat. Allow the custard to cool.
3. Pour custard evenly into 5 oz glasses. Refri-
gerate for a minimum of 3 hours or until set.
4. Place the raspberries into a medium sized
bowl, sprinkle with sugar and crush light-
ly with a fork.
5. Fold the cooled espresso coffee through
the crushed raspberries. Cover and chill
in the refrigerator.
6. To serve, top the custards, when set, with
the raspberries and espresso coffee mixture.
7. Serve immediately with freshly brewed
espresso coffee.
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