Serves:8
Ease of preparation:Easy
Preparation time: 5 minutes
Cooking time:n/a
Standing time:n/a
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.
Ingredients
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
- Make sure all the ingredients are cold from the fridge before using.
- Whip all ingredients together using an electric whisk until light and airy
Ingredients for whipped chocolate cream:
- 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
- Whip the cream using an electric whisk until consistency is thick.
- Slowly combine the chocolate with the whipped cream, continually whipping until all the chocolate is combined with the cream
Ingredients for 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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