Mention ‘liégeoise’ and people imagine a chic dessert shop, crystal glasses, and a pastry chef behind the scenes. The reality is much simpler. It’s a hand-assembled dessert with only one real constraint: a homemade coulis that takes ten minutes.
In the glass, everything speaks before the first spoonful. The deep red of the coulis — almost burgundy when well concentrated — seeping between the scoops of ice cream. The white whipped cream sitting on top, plumped just right. The toasted flaked almonds, light caramel in color, catching the light. And when you dive your spoon in, the cold rises up, along with the scent of cooked strawberries — sweet, slightly tangy, like a jam that hasn’t set yet.
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