COCOBEAT

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] I am normally a tea drinker, but when I crave coffee, it must be very good – strong taste, rich flavor and clean aroma, but not burning. The same goes for coffee desserts. This one has all my favorite ingredients, and with the weather warming up it is perfect now through the end of summer! You’ll find café liégeois on most ice cream menus in casual restaurants throughout France, as a frozen interpretation of the classic hot-coffee-and-whipped-cream version. My version uses chocolate sorbet instead of coffee or vanilla ice cream, and a wonderful vanilla whipped cream. You need only 8 small scoops of sorbet for this dish, not the full batch made by the recipe (as follows), but since sorbet is easy to keep,