In an electric mixer beat the cream until it holds soft peaks. Lower the speed to the lowest setting and add the espresso powder and the confectioners sugar and beat until incorporated. Set aside. Scoop the Italian ice equally into four bowls. Top each bowl of ice with 1 tablespoon Frangelico and then the espresso cream. Garnish with a few pieces of lemon zest. Yield: 4 servings NOTES : Recipe courtesy culinary department, the Food Network Recipe by: Cooking Live Show #CL9043 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 1|
|Calories from Fat: 703 (85%)|
|Amt Per Serving||% DV|
|Total Fat 78.1g||104 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 38.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 163mg||50 %|
|Sodium 46.5mg||2 %|
|Potassium 576.4mg||15 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 22.4g|
|Protein 11.2g||16 %|
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Calories per serving: 824
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