I really like coffee. I would say too much! 😀 I enjoy it insatiable whether it's in cake recipes or in a delicious dessert. But most of all I like to drink it hot and "long" with milk or cream 😉
Well, also because I don't have an espresso machine with which I can dose my coffee more easily, sometimes I make more coffee than I should. Laura 's idea came to fruition, she saved the rest of the coffee to reach the canal 😀
- 250 ml of coffee
- sugar to taste
- 1 tablespoon brandy (or coffee liqueur)
- 1 cardamom knife tip (optional)
- 200 ml whipped cream
- 1 tablespoon powdered sugar
- 1 vanilla sugar
Preparation Coffee sorbet:
It's simple, very simple!
In the coffee you sweetened to taste, add the cardamom and brandy. Mix.
Cover the bowl with cling film and put it in the freezer for about 3-4 hours, during which time at intervals of 20-30 minutes, remove the bowl and stir to break the ice needles.
Meanwhile, beat the whipped cream with the powdered sugar and vanilla sugar until firm and fluffy.
Place the coffee sorbet in glasses in layers, alternating with whipped cream.
Good appetite! 😉