Cuban Coffee Gelato• 2 cups Full Cream • 3/4 cup White Sugar • 2 cups strong Cuban Coffee from Coffee Capsules Direct • 1/2 teaspoon Vanilla Extract
Chocolate Sauce• 1/2 cup unsweetened Cocoa Powder • 1 cup white Sugar • 2 cups Full Cream • 1 teaspoon Corn-starch • 1 tablespoon Butter • 1 tablespoon Kahlúa® Liqueur (For a non-alcohol option – Swop the Kahlua for 2 tablespoons of strong Cuban Coffee)
Cuban Coffee1. Add 2-4 teaspoons of sugar to your espresso cup; depending on your taste. 2. Pour a short shot of espresso with the El Greeyo capsule in there and stir really well so it becomes a brown paste. 3. Since Cuban Coffee is quite strong, use an additional coffee capsule to pour a long shot in and stir until the sugar completely dissolves. 4. Repeat this process to prepare your second cup of Cuban Coffee.
Cuban Coffee Gelato1. Pre-freeze your ice cream maker bowl over night. 2. Place the cream and sugar in a sauce pan and bring it to boiling point. 3. Remove from heat and stir in the coffee and vanilla using a spatula. 4. Cool mixture to room temperature before refrigerating for 1 hour. 5.Pour into ice cream maker and freeze.
Chocolate Sauce1. Set stove top to medium heat. 2. Place the Cocoa Powder, Sugar, Cream and Corn-starch into a saucepan. 3. Stir constantly until the mixture is smooth and thick. 4. Remove the pan from heat and stir in the butter and Kahlúa® or Coffee Alternative. Serve warm over Cuban Coffee Ice Cream. Feel free to browse through a selection of coffee flavours, blends and roasts here at Coffee Capsules Direct. Click here for the original recipe.