Dessert
Café liégeois (coffee ice cream float)
- Preparation time
- 20 min
- Servings
- serves 4
Ingredients
serves 4
- Espresso coffee — to buy4 (tasses)
- Cream — to buy200 ml
- Sugar — to buy2 c. à s.
Preparation
Brew a strong coffee (espresso or very strong), pour it into a wide dish so it cools faster, then chill it in the fridge for at least 30 minutes (or add an ice cube if you're in a hurry).
Whip the cold cream (a chilled bowl and whisk help) into firm whipped cream with the sugar, until it holds stiff peaks.
Divide the cold coffee among clear glasses, filling them about two-thirds full.
Add one or two generous scoops of vanilla ice cream to each glass.
Finish with a generous layer of whipped cream, piped or spooned on, and serve immediately, before the ice cream melts.