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15
Caffè Coretto
The perfect closer.
Makes 1 serving
2 illy
®
iperEspresso
®
capsules
1 ounce sambuca
1. Put an espresso cup on the espresso
cup tray.
2. Using the lever, open the brew head,
insert one capsule, close the brew head
and press the Short
button
. Repeat
with the second capsule.
3. Pour the sambuca into a brandy snifter.
3. Pour espresso into sambuca and serve
before drinking.
Granita
A light and simple dessert.
Makes 4 servings
1½ cups brewed espresso, chilled
2 tablespoons granulated sugar
1 cup whipped cream
1 teaspoon shaved bittersweet or
semisweet chocolate for garnish
1. Put a tall 16-ounce glass on the latte/
cappuccino or travel cup tray. Using the
lever, open the brew head, insert the
capsule and close the brew head. Press
the Long
button
to brew espresso.
Repeat with remaining capsules.
2. Stir sugar into the hot espresso to dissolve
and pour mixture into a freezer-safe
container. Leave to cool to room
temperature.
3. Once cool, cover with plastic wrap and
place in the freezer. Every hour, for about 5
hours total, scrape the mixture with a fork
to allow crystals to form.
4. To serve, layer equal amounts of granita
and whipped cream in a parfait glass.
Garnish with shaved chocolate.
Affogato
Dessert for two. Scoop your ice cream in
advance and save in the freezer until
ready to serve.
2 scoops vanilla ice cream
2 illy
®
iperEspresso
®
capsules
1. Scoop ice cream into two individual bowls.
Put an espresso cup on the espresso cup
tray. Have an additional espresso cup
ready.
2. Using the lever, open the brew head, insert
the capsule, close the brew head and
press the Short
button
to brew
espresso.
3. When the brewing process is complete,
repeat. Pour each espresso over the ice
cream and serve immediately.
Espresso Gelato
For an extra jolt, add some dark
chocolate-covered espresso beans
toward the end of freezing.
Makes about 4 cups (eight ½-cup servings)
1 cup heavy cream
2 cups whole milk, divided
1 cup brewed espresso
1 cup granulated sugar
2 tablespoons cornstarch
pinch kosher salt
1 tablespoon liquid pectin
1. In a medium saucepan, combine cream
and 1½ cups of the milk. Set over medium/
medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put
the remaining milk, espresso, sugar,
cornstarch and salt into a small/medium
mixing bowl. Whisk to combine.
3. Once milk/cream mixture comes to a
simmer, add the milk/sugar mixture and stir
until fully combined. While still set over
medium/medium-low heat, stir
continuously until mixture boils and
thickens so that it can coat the back of a
spoon (this will take about 15 minutes,