Krups XP4000 Manual De Usuario página 17

If you use good, finely ground coffee, the cup
will be crowned by a fine head of froth.
Add sugar if desired and treat yourself.
•
Original espresso is drunk without milk but
plenty of sugar.
. Cappuccino
For a state of the art cappuccino, the ideal
quantities are as follows: 1/3 coffee, 1/3 hot
milk, 1/3 frothy milk. The quantity of hot milk
+ froth obtained should be about double the
amount of coffee prepared.
Use large cups which have been pre-heated.
•
Fill them with coffee to the equivalent of one
•
cup of espresso and top up with milk which
has been frothed up using the cappuccino
accessory.
Lastly, sprinkle with drinking chocolate
•
powder.
Café crème
Prepare a classic espresso in a large cup.
•
Add a cloud of cream to make an espresso
•
with milk.
You can also replace the cream with hot milk.
. Caffe corretto*
Prepare a cup of espresso in the normal way.
•
Then slightly 'correct' the taste by adding
•
1/4 or 1/2 a glass of cognac.
You can also use anisette, grappa, Sambuco,
Kirsch or Cointreau for the same effect.
. Coffee Liqueur*
Mix in an empty 0.75 litre bottle: 3 cups of
•
espresso, 250 g brown cane sugar, 1/2 litre
cognac or Kirsch.
Leave the mixture to soak for at least 2
•
weeks.
You will then have a delicious liqueur,
especially for coffee lovers.
. Iced coffee à l'italienne
4 vanilla ice cubes, 2 cups of cold sugared
espresso, 1/8 litre milk, fresh cream, grated
chocolate.
Mix the cold espresso with milk.
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Distribute the ice cubes among the glasses,
•
pour the coffee over them and decorate
with fresh cream and grated chocolate.
. Friesian coffee*
Add a small glass of rum to a sugared cup of
•
espresso.
Decorate with a good layer of fresh cream
•
and serve.
. Espresso flambé*
2 cups of espresso, 2 small glasses of cognac,
2 teaspoonfuls of brown sugar, fresh cream.
Pour the cognac into heat-resistant glasses,
•
heat and flame.
Add sugar, mix, pour the coffee and
•
decorate with fresh cream.
If you like, the espresso can also be diluted
with a little boiling water.
. Perfect espresso*
2 cups of espresso, 6 egg yolks, 200g sugar,
1/8 litre sugared fresh cream, 1 small glass of
orange liqueur.
Beat the egg yolks with the sugar until it
•
forms a thick foamy mass.
Add the cold espresso and orange liqueur.
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Then mix in the fresh whipped cream.
•
Pour the mixture into cups or glasses.
•
Put the cups into the freezer.
•
(* : The abuse of alcohol is dangerous to your
health).
Environment protection first !
Your appliance contains valuable materials
which can be recovered or recycled.
Leave it at a local civic waste collection
point.