Cappuccino frappé

Icy cold but not quite frozen, this alcoholic coffee ice is delicious as a midafternoon treat or after dinner.

* Serves 6

• 4 tbsp. coffee liqueur
• 1/2 recipe coffee gelato
• 4 tbsp. rum
• 1/2 cup heavy cream, whipped
• 1 tbsp. unsweetened cocoa powder, sifted

Pour the liqueur into the base of 6 freezer-proof glasses or cups, and chill well or freeze.

Prepare the gelato as directed until partly frozen. Then whisk in the rum with an electric mixer until frothy, spoon immediately over the frozen liqueur, and freeze again until firm but not hard.

Pipe the whipped the cream over the gelato. Sprinkle generously with cocoa powder and return to the freezer for a few minutes until you are absolutely ready to serve.

Variations:

• Espresso frappé

Prepare the basic recipe, replacing the coffee gelato with coffee granita and the rum with cold espresso coffee.

• Mocha frappé

Prepare the basic recipe, replacing the coffee liqueur with chocolate liqueur.

• Vanilla frappé

Prepare the basic recipe, replacing the coffee gelato with luxury vanilla gelato.

• Almond frappé

When making the basic recipe, try replacing the rum with Amaretto and the cocoa powder with toasted flaked almonds.

• Orange frappé

Prepare the basic recipe, replacing the rum with orange liqueur and the cocoa powder with a little grated zest of orange.