Cafe Liegeois – Iced Coffee

A bean recipe for every taste:

Bring milk and cream to a boil with slit vanilla bean stem. Cover and steep for 10 minutes. Remove vanilla stem, scrape out pith and return to “milk”.

Beat yolks with powdered sugar until creamy. Add the hot “vanilla milk” little by little. Then pour the whole back into the frying pan. Place frying pan with whole quantity on kitchen stove, remove from plate while stirring with wooden spoon just before boiling point. Quantity must not make.

Allow coffee powder to melt in the hot vanilla cream. Cool, only then freeze.

Arrange

Form two ice cream balls in each of the precooled glasses, pour 2 tablespoons of cold coffee over them. Decorate with whipped cream and coffee beans, serve on the spot.

(*) Espresso/Nescafe: If you want to add coffee flavor to desserts, use either fresh espresso coffee or the same amount of liquid stirred instant coffee. It is important to keep the liquid of both essences as low as possible. If you pour just a little too much water over the coffee, you will make the dessert scratchy-rough in taste and watery-bland in flavor. It goes without saying that coffee must be added when cold. Caution: coffee is a very acidic liquid. If you add too much of it to the base mass at once, there is a risk that it will separate. Such a mishap can not be fixed.

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