Cafe Liegeois au Kahlua - Chef Recipe by Manu Feildel

Ingredients

Coffee Granita:

40g caster sugar
3 x double shots L'OR Barista Selection intensity 13 (freshly brewed, espresso setting)
60mL dark rum

Mascarpone Crème:

60g mascarpone
60mL pure cream
15g pure icing sugar
1 egg yolk

To Serve:

500mL vanilla bean ice cream
100g Speculaas biscuits, half crushed and the rest whole
3 x double shots L'OR Barista Selection intensity 13, ristretto pour (freshly brewed and chilled)
6 x 30mL Kahlua shots
Whipped cream to serve
Crushed coffee beans for decoration

Method

Coffee Granita:

Dissolve sugar into three freshly brewed double shot L’OR Barista Selection intensity 13 (using espresso setting) in a bowl.

Allow to cool before adding the rum and pour into a shallow container. Freeze for 3-4 hours before scraping with a fork to break up into small ice crystals and freeze until required.

Mascarpone Crème:

Place all ingredients in the bowl of an electric mixer and whisk until soft peaks form. Refrigerate until needed.

Several hours before serving, place 6 serving glasses in the freezer to chill.

To Serve:

Place 1-2 scoops of vanilla bean ice cream into each serving glass. Top with a spoonful of mascarpone crème, a spoonful of granita and a sprinkle of Speculaas biscuits.

Drizzle over a single shot of chilled double shot L’OR Barista Selection intensity 13 per glass, a shot of Kahlua and finish with whipped cream, a whole Speculaas biscuit and crushed coffee beans as desired.

Credits: Manu Feildel

Photo Credits: L’OR Espresso