Café Liégois
Mango madness
- 3 CUPS MOCHA PARFAIT
- 1 CUP CREAM
- 2 CUPS OF COFFEE
- 4 TBSP SUGAR
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.
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