Espresso Cuisine

Welcome to the Wonderful World of Espresso Cuisine!

See These Great Cuisine Espresso Items Below:

Affogato (Italian Affogato)

Biscotti

Brioche

Gelato

Sorbet

Sorbetto

Gourmet Espresso Cuisine Recipes

AFFOGATO (Italian Affogato)

To make this Italian dessert place a scoop of vanilla gelato in a low glass cup and pour a shot of espresso directly onto the gelato – now serve it quickly!

The bittersweet taste of an Italian Affogato is delicious! Use vanilla gelato for a vanilla affogato. Strong coffee may be used instead of espresso.

Also see: The Top Ten Coffees in the World

BISCOTTI

This Italian word (pronounced “bis-koh-tee”) basically means “twice-baked cookies. Biscotti is the plural of biscotto, as in “I would like a biscotto please.”

Traditional biscotti are almond flavored, though many flavors of biscotti are available in coffeehouses from coast to coast. These non-traditional biscotti include ingredients such as chocolate, dried fruits, spices, seeds, etc.

For many people, biscotti are ideal “dipping cookies” – they like to dip them in their coffee or espresso drink. Italians like to dip theirs in wine.

Some alternative biscotti presentations include putting melted chocolate or frosting on a frozen biscotti and adding nuts or sprinkling on other toppings.

BRIOCHE

A style of bread and dough. Brioche can be made in various shapes, the classic shape being a fluted bottom with a knob protruding on the upper portion. A special brioche pan is used for this.

Brioche Recipe:

Ingredients: One packet yeast; 3½-cups bread flour; 1/3–cup sugar; ½-teaspoon salt; 12 tablespoons butter; 4 eggs; 1/3-cup cream

Directions: Dissolve the yeast in ¼-cup water with just a pinch of sugar added. As the yeast begins to foam, sift the flour, sugar, and salt (if you like your brioche really sweet then add extra sugar).

Work the butter into the flour until the mixture is grainy. Beat together the cream and eggs, then add the yeast mixture.

Now mix the wet and dry ingredients into a clumpy dough. Put this in the refrigerator for about 12 minutes and then begin kneading it. You may wish to refrigerate the dough intermittently while you work on it to prevent the butter from melting.

Once the dough is elastic and has a smooth consistency, cover it and let it rise – this should take about ¾-hour.

Some cooks set the dough to rise in the refrigerator, which will take longer though will produce a better brioche.

When the dough has risen put it in a plastic bag and put it back in the refrigerator. In about 12 hours the dough will be ready to be shaped (however you wish), brushed with butter, and then cooked at 350 degrees Fahrenheit (180 degrees Celsius).

Cook the brioche until the color is golden brown. The time will vary a bit depending upon how you shaped your loaf, but it should take around 40 minutes.

Now enjoy your rich and tender treat! The egg wash should create a golden crust, light and flaky.

Some Brioche Tips: Brioche can be made in many styles, molded into a ring, braided, as a bun, or just like a regular loaf of bread. Served warm it will be delicious no matter what form you choose.

Fillings: Chocolate, fruit, and candied fruit are all favorite fillings, and you can also sweeten the dough.  Perhaps you like a more savor brioche – then fill it with meat and/or vegetables.

Espresso Cuisine continued:

GELATO

A fine Italian ice cream that is made from creamy milk and sugar, and one or more fruit flavorings including fruit and nut purees. Sometimes gelato is made using eggs, with egg yolks being used in flavors that are custard-based such as creme caramel or zabaione (egg and marsala cream).

Some popular fruit flavors include limone (lemon), fragola (strawberry), pesca (peach), and anguria (watermelon).

Other popular gelato flavors include caffè (coffee), spumoni, pistacchio (pistachio), vaniglia (vanilla), menta (mint), crema (custard), mondorla (almond), cioccolato (chocolate), and bacio (hazelnuts and chocolate – bacio is Italian for “kiss”)

Gelato typically has about one-fourth of the fat content of ice cream, yet almost twice as much sugar (e.g., sucrose and dextrose), with the sugar serving to prevent it from freezing solid. Gelato means “frozen” in Italian.

When gelato is made without any dairy products and using fresh fruit sugar and water, then it is called sorbet. Also see Sorbetto.

Also see: The Three Strangest Types of Coffee

SORBET

A frozen dessert created by mixing sweetened water with an iced fruit juice or puree and various optional ingredients including liqueur, chocolate, or wine.

Sorbet was traditionally served between courses of a meal as a means to cleanse the palate in preparation for the main course. Sorbet is the French pronunciation of the Persian word sherbert.

Sorbet is offered in a wide variety of straight and mixed flavors including: Vanilla, Cherry, Peach, Raspberry, Blue Raspberry, Strawberry, Pineapple, Orange, Blood Orange, Mint, Lemon, Watermelon, Key Lime, Lychee, Coconut, Mango, and Chocolate.

Gourmet Espresso Cuisine Recipes continued:

SORBETTO

Sorbetto is non-dairy gelato.

Espresso and Coffee Brewing Tips

To read detailed specialty coffee flavor profiles see Gourmet Coffees and Espresso Drink Recipes. For detailed definitions of coffee and espresso terms see the Espresso Coffee Guide’s Coffee and Espresso Glossary.

For step-by-step instructions on making espresso drinks see Pulling A Perfect Espresso Shot and How to make Lattes and Cappuccinos.

To read about the history of the famous beverage see World’s Best History of Coffee.

Thank You for Reading About Espresso Cuisine on Espresso Coffee Guide! Savor Your Espresso and Coffee!

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