Soufflé Glacé Moka

Frozen Coffee Dessert

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Boil 4 teaspoons instant coffee with the sugar-water in the Crème au Beur