Coffee liqueur or rum Yield: For the foam Yield: For dusting

Make coffee from water and coffee grounds. It’s guaranteed to perk you up… Whip the cooled coffee with sugar, egg yolk and egg in a bain-marie until warm, then whip again until cooled. Add rum or coffee liqueur to taste and in the meantime fold the whipped cream into the cold coffee foam. All together then fill into previously chilled coffee cups (3/4 full) and place in the freezer.

When the coffee foam is properly frozen, heat the milk with the sugar (from the milk foam recipe) and then froth with a hand mixer. The milk should be hot, but do not make. The hot (!) Foam then carefully with a spoon on the frozen coffee foam form and freeze everything together again.

To serve, either remove the cups from the freezer in time (15 min should offer) or but defrost in the microwave on low power. The parfait should be soft, but not liquid.

Serving suggestion: dust with cocoa powder and then bring to the table like a real cappuccino (with pastries and such, like at the Italian around the corner).

Check the roulade needle…

My boss came up with the idea of making something fancy.

Geeister Cappuccino

Ingredients:

Instructions:

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