Café Liégeois Recipe - Krups
Café Liégeois Recipe : Pour the espresso and allow them to cool. Chill in a refrigerator until very cold. Use a whisk or siphon to whip the cream and icing sugar into chantilly cream. In a bowl,...
Ingredients
- 2 x 50 ml espresso
- 4 scoops of coffee ice cream
- 4 scoops vanilla ice cream
- 200 ml single cream
- 25 g icing sugar
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