Café Liégeois
The café-terrace treat that is half drink, half dessert: chilled coffee poured over coffee ice cream under clouds of Chantilly.
Ingredients
- 120 ml strong espresso or coffee, chilled
- 4 scoops of coffee ice cream
- 2 scoops of vanilla ice cream (optional)
- 150 ml whipping cream, well chilled
- 15 g Icing sugar
- cocoa or crushed coffee beans, to finish (optional)
Method
- Brew the coffee, sweeten it lightly if you like and chill it for at least 30 min. Put two tall glasses in the freezer.
- Whip the cream with the icing sugar to soft, billowy peaks (Chantilly).
- Put the ice cream into the cold glasses and pour the coffee over.
- Top with a generous swirl of Chantilly, dust with cocoa or crushed coffee beans and serve with a long spoon and a straw.
Tips
- Despite the name it was born in Paris, renamed in 1914 to honour the Belgian city of Liège.
- Swap coffee for chocolate ice cream and hot chocolate for a chocolat liégeois.
Sources
Written in our own words after cross-checking these recipes:
Open Café Liégeois in Nouns Cooking