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.
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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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