Chill the serving bowls in the refrigerator. Prepare the coffee in a saucepan, by dissolving it in the hot water, add 1/4 cup of sugar. Chill the coffee, in its saucepan, in the refrigerator or in the freezer. Take the coffee out regularly and stir it with a fork, to help form little cristals. Whip the cream with the remaining sugar. When ready to serve, divide the ice cold coffee into the serving bowls, scoop some vanilla ice cream over and top with the whipped cream. Decorate with a sugar coffee bean.
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2 cups vanilla ice cream
3/4 cup crÅme fraöche or heavy cream
1/2 cup caster sugar
2 cups water
4 tbsp instant coffee
6 sugar coffee beans
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10
mn
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Whip the cream carefully, it should not turn into butter.
