Cafe frappe
Banana pineapple mousse
- 1/2 LITER VANILLA ICE CREAM
- 2 CUPS STRONG COFFEE, cold
- 4 TBSP ORANGE LIQUOR
- 1/2 CUP CREAM, whipped
- 50 GRAM CHOCOLATE, grated
- 200 GRAM PINEAPPLE
- 2 BANANAS
- 250 GRAM COTTAGE CHEESE
- 2 EGG WHITES, beaten until fluffy
- 3 LEAVES GELATIN
- 1/2 DECILITER ORANGE JUICE
Put 3 scoops of ice cream in 4 high glasses, put one spoon of liquor on top. Pour the coffee over the ice, spoon some cream on top and sprinkle chocolate on. Serve immediately with a straw.
Soak the gelatin in ample water for 10 minutes. Heat the orange juice to the boiling point, dissolve the gelatin. Puree the bananas with the pineapple (keep some pieces for decoration) and the cottage cheese. Stir in the orange juice with the gelatin and the egg whites. Put in the fridge for at least 3 hours.
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