Cuisinart EM-100 - Manual (Page 17)

1
2 cups espresso beans
1 cup brewed espresso
10 large egg yolks
1
cup granulated sugar
pinch of salt
Place the two-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the basket. Using the tamping tool, lightly
press down on the grounds and clean any
excess from the rim.
Turn the Cuisinart
® Espresso Maker on.
When the machine is heated and ready to
use, the amber heating light will go out.
Secure the portafilter holder in place. Place a
glass underneath the brew head and turn the
function knob to the espresso setting.
Espresso will begin to brew. When 1 cup has
been brewed (after about 40 seconds), turn
the espresso maker off. Reserve.
Pour milk into a medium sized, heavy-
bottomed saucepan. Over medium-low heat,
gradually bring the milk to a boil. Turn the
burner off and stir in the espresso beans.
Let steep for 15 to 20 minutes. Strain; discard
beans.
Add the espresso to the steeped milk. Over
medium-low heat, gradually bring to a boil.
While the milk/espresso mixture is heating,
slowly whisk the sugar and salt into the egg
yolks. Beat together until the mixture is light
and thickened.
Once the milk/espresso mixture has reached a
boil, slowly whisk ²∕³ of it into the yolk mixture.
Return the combined mixture to the remaining
milk/espresso in the saucepan. Over medium-
low heat, stirring constantly in a figure-eight
rotation with a wooden spoon, heat the
mixture until it coats the back of a spoon,
about 4 minutes. This mixture must NOT boil
or the eggs will overcook.
Strain into a container and cool to room
temperature. Cover; refrigerate for 2 to 3
hours, or overnight.
Once properly chilled, process in a Cuisinart ®
Ice Cream Maker according to the unit’s
instructions.
Tiramisù
Makes 4½ cups
4 measured scoops finely ground
espresso or 4 espresso pods
water
3 large eggs
¾ cup granulated sugar, separated
1 (8-ounce) container mascarpone
cheese
½ cup chilled heavy cream
1 tablespoon water
pinch of salt
2 cups brewed espresso, cooled
2 tablespoons dark rum (optional)
24 ounces bittersweet chocolate, shaved
or unsweetened cocoa powder
(for garnish)
Place the two-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the basket. Using the tamping tool, lightly
press down on the grounds and clean any
excess from the rim.
Turn the Cuisinart
® Espresso Maker on.
When the machine is heated and ready to
use, the amber heating light will go out.
Secure the portafilter holder in place. Place a
glass underneath the brew head and turn the
function knob to the espresso setting.
Espresso will begin to brew. When 1 cup has
been brewed (after about 40 seconds), turn
the espresso maker off. Repeat to brew a total
of 2 cups. Reserve.
Whisk together yolks and ½ cup sugar in a
large bowl over a simmering pot of water.
Whisk in rum. Continue whisking until the
mixture is thick and pale and warm to the
touch.