Café Liégeois

Place a cul-de-poule, a pot of full-cream liquid and the beaters in the freezer for 15 minutes.

Make 4 lightly sweetened ristretto coffees, adding 4 tbsp. amber rum if required.
Note: for a dinner party, decaffeinated coffee may be welcome.
Chill in the fridge.

Place 4 large frosting glasses in the fridge, or if you have room, in the freezer.

Prepare Chantilly cream:
Remove the bowl of cream from the freezer, then whip it with 1 sachet of vanilla sugar, possibly placing the bowl in another, larger bowl containing ice cubes.

Remove the coffee and vanilla ice creams from the freezer, so they're not too cold.

At the last minute, prepare the Liégeois cafés:
Place 1 scoop of coffee ice cream and 1 scoop of vanilla ice cream in each glass.
Pour the cold coffee on top.
Finish with the Chantilly cream, if possible using a piping bag with a fluted tip.

If available, finish with a few chocolate "coffee beans".

This dessert was created in Paris to pay respect to the city of Liège who strongly resisted during world war I. The former "café Viennois" had to be replaced ! (Austria was with the enemy).
Ice cream makers tend to add air in their cream. So if you're hungry, put a bit more than a scoop or add a chocolate ice-cream scoop.
Proposed pairing drinks are for a "café Liégeois" without the rhum (optional). But if you add rhum, this is what you should drink.