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home > recipes > beverages > café liégeois
from Fortaleza, Brazil 2 cups powdered sugar 3 1/2 cups fresh chilled cream 1 1/2 cups freshly made strong chilled coffee 1 tsp vanilla Reserve 1 TBS powdered sugar. Beat the remaining sugar with 1 cup cream and the coffee. Put mixture in the freezer until it acquires the consistency of a thick sorbet. Beat until creamy, return to freezer. Beat the remaining cream with remaining powder sugar and vanilla until fluffy (chantilly). For serving, cover each portion of the sorbet with the beaten cream-vanilla mixture. Makes approximately 8 portions.

Café Liégeois


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keyword: liégeois
ethnicity: french
recipes for beverages
recipes by narcisaeb
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(posted July 23, 2007)

from Fortaleza, Brazil

2 cups powdered sugar
3 1/2 cups fresh chilled cream
1 1/2 cups freshly made strong chilled coffee
1 tsp vanilla

Reserve 1 TBS powdered sugar.

Beat the remaining sugar with 1 cup cream and the coffee. Put mixture in the freezer until it acquires the consistency of a thick sorbet.

Beat until creamy, return to freezer. Beat the remaining cream with remaining powder sugar and vanilla until fluffy (chantilly).

For serving, cover each portion of the sorbet with the beaten cream-vanilla mixture.

Makes approximately 8 portions.


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