600 gr Mon Chou cream cheese
200 ml cream (not whipped)
8 gr whipped cream stiffener
125 ml sour cream
90 gr sugar
90 ml espresso made from Lao Coffee Dark Roast (or Medium Roast if you prefer)
This is how you make it
In an attempt to make coffee cheesecake we combined several recipes. It turned out the cake didn’t stiffened enough, so we decided to make ice. It turned out to be very tasty!
Mix the Mon Chou with the sugar and the sour cream lightly. Still mixing add the cream and the whipped cream stiffener. Mix until it became a light mass, like whipped cream. Scoop the espresso into the mass, make sure it stays light. Let it cool down in the refrigerator for an hour or so. Put in the ice machine to make the ice.