Café Liegois

Serves: 8
Ease of Preparation: Medium
Preparation time: 12hours

Equipment:
8 Glasses to serve
Electric Whisk
Plastic container

This recipe is all about showing the different layers of the Café Liegois. Make sure that to achieve best results you layer each of the products accordingly, from the bottom up to the top of the glass:
Coffee Ice Cream
Café Granite
Almond biscuits crushed
Mascarpone Cream
Coffee Ice cream
Café Granite
Whipping Chocolate cream
Almond Biscuits crushed 

Ingredients for café Granite:
25 cl cold Expresso
2 cl rum
35g sugar

Mix all together and place in the freezer in a plastic container for 12hours

Ingredients for the Mascarpone cream:
100g mascarpone
10cl whipping cream
25g sugar
1 egg

1. Make sure all the ingredients are cold from the fridge before using.
2. Whip all ingredients together using an electric whisk until light and airy

Ingredients for Whipped Chocolate Cream:
150g whipping cream
30g The Purist 72% St Lucia

1. Melt the chocolate dark in a heatproof bowl and place over barley simmering water allowing the steam to melt the chocolate. Check the chocolate to make sure it does not burn
3. Whip the cream using an electric whisk until consistency is thick.
4. Slowly combine the chocolate with the whipped cream, continually whipping until all the chocolate is combined with the cream

Ingredients for the Coffee Ice cream:
250g Vanilla Ice cream
30g ground coffee of your choice

Combine the ice cream and ground coffee together.

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