Café Liégois

 

Mango madness

 
  • 2 MANGOES, peeled, stoned and cubed
  • JUICE OF ONE LEMON
  • 75 GRAM SUGAR
  • 1/2 CUP VODKA

Dissolve half of the sugar in the coffee and allow it to cool down. Whip the cream with the remaining sugar. Distribute the mocha parfait in scoops over 4 glasses and pour the coffee over the ice cream. Put the cream on top and decorate with a few coffee beans.

This dessert was originally known in Paris as Café Viennois, however, during World War I Austria was the enemy and the ice cream was called Café Liégois  after the Battle of Liège.

Bring half a cup of water to the boil and dissolve the sugar in the water. Puree the mangoes together with the sugar syrup and the lemon juice. Freeze the mixture for 4 hours, stir every hour. Put the mango ice cream in high glasses and sprinkle the vodka on top.

Inspired by the book "Australien, Genussreise und Rezepte" by Dickhaut and Boyny.

Click for Worldcook's recipe page

 

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