Catler ES 8012 - Manual (Page 51)

51 R1
DESSERTS
DESSERTS
BAKED CUSTARDS WITH FRESH
RASPBERRY AND COFFEE FLOAT
Serves 6
750 ml cream
¾ cup caster sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
1 punnet fresh raspberries
1 tablespoon caster sugar, extra
¾ cup strong espresso coffee, cooled
1. Combine the cream, caster 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 6x150ml glasses.
Refrigerate for minimum 3 hours or until
set.
4. Place the raspberries into a medium sized
bowl, sprinkle with sugar and crush lightly
with a fork.
5. Fold the cooled coffee through the crushed
raspberries. Cover and chill in the refrigera-
tor.
6. To serve, top the custards, when set, with
the raspberries and coffee mixture.
7. Serve immediately with freshly brewed cof-
fee.
TIRAMISU
Makes 4
1½ cups mascarpone
1¼ cups cream
2½ tablespoons icing sugar
½ cup strong espresso coffee, cooled
½ cup Tia Maria or coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine mascarpone, cream and icing
sugar in a large bowl. Whisk lightly until soft
peaks form. Set aside.
2. Combine coffee and liqueur in bowl. Dip the
sponge fingers into the coffee mixture a few
at a time. Ensure all the coffee mixture is ab-
sorbed evenly by the sponge fingers.
3. Layer half the sponge fingers evenly into the
base of 4 dessert bowls or glasses. Spread
the layered sponge fingers with half of the
cream mixture. Repeat the layers with re-
maining sponge fingers and cream mixture.
4. Dust evenly with cocoa powder and refriger-
ate until required.
5. Serve with fresh fruits and freshly brewed
espresso coffee.