Cafe Liegeois Recipes

CAFE LIEGEOIS

Steps:

• For ice cream: Beat chilled crème fraiche or whipping cream, sugar, instant espresso and coffee liqueur in medium bowl to stiff peaks.
• Add ice cream and fold together.
• Freeze overnight.
• For topping: Beat whipping cream and sugar in medium bowl to stiff peaks.
• Scoop ice cream into tall glasses.
• Garnish with a dollop of whipped cream and top with a couple of the chocolate-covered coffee beans.

CAFE LIEGEOIS

Steps:

• Whip the cream to soft peaks. Put a teaspoon in a wine goblet to absorb the heat. Put a scoop of ice cream into each wine glass and pour the coffee over the top of the ice cream. Add whipped cream to each glass and lightly dust with cinnamon. Enjoy!

ICED COFFEE CREAM CUSTARD

Steps:

• Combine 1 cup whipping cream, milk, and espresso mixture in heavy large saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring mixture to boil. Using tongs, remove bean; discard. Whisk sugar and egg yolks in large bowl until pale and thick, about 2 minutes. Gradually pour hot cream mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan and simmer over low heat until mixture is thick enough to coat spoon, stirring constantly, about 5 minutes (do not boil). Remove from heat. Whisk in espresso beans and cinnamon. Cover and chill 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Beat remaining 1 cup whipping cream in medium bowl to soft peaks. Strain custard through fine sieve into another medium bowl. Place coffee ice cream in large bowl. Fold in 1/3 of custard to soften ice cream. Fold in 1/3 of whipped cream. Fold in remaining custard and whipped cream in 2 more additions each (do not overmix). Cover with plastic wrap and chill until cold, about 1 hour. Transfer to freezer; freeze mixture until very cold and thick, about 15 minutes. Transfer to pitcher and pour into chilled wineglasses at table.

TOSSED ROMAINE AND ORANGE SALAD

Steps:

• Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside.
• In a large bowl, combine the romaine and oranges. Add enough dressing to coat and toss well. Sprinkle with almonds and serve.