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Bistrot de Pays de Limans iced coffee

Ingredients:

•    250 g of liquid crème fraîche
•    30 g of icing sugar
•    10 cl of FARIGOULE de Forcalquier liqueur
•    Vanilla ice-cream
•    almond praline
•    1 cream siphon

Preparation:

Place 250 g of crème fraîche and the icing sugar in a bowl, add the liqueur. Mix well, filter then put the mixture into the siphon.
Shake to whip the cream and serve.
Place a dollop of Farigoule-flavored cream in the coffee.
Serve with a scoop of vanilla ice cream and a praline.