jeudi 26 juin 2014

Iced Cappuccino


1 tablespoon gelatine
2 1/2 cups strong black coffee
1 square semisweet chocolate, chopped
1/2 cup granulated sugar
1 cup heavy cream
2 to 3 tablespoons coffee liqueur
Finely-grated chocolate (for garnish)
Dissolve gelatine in a little of the coffee in a bowl. Put chocolate and half the coffee in a saucepan and
stir to melt over very low heat. Stir in sugar and gradually stir the mixture into the gelatine. Stir in
remaining coffee and chill. Stir in cream and liqueur and pour into a container. Cover and freeze until
firm.
About 45 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with grated
chocolate.
Serves 6 to 8.

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