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Chilled Coffee Souffle Mold

Canadian.Recipes's picture
  Unflavored gelatin 2 Tablespoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Strong coffee 2 3⁄4 Cup (44 tbs), cooled
  Creamed cottage cheese 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Egg yolks 2
  Heavy cream 2 Cup (32 tbs), whipped
  Egg whites 2
  Sugar 1⁄4 Cup (4 tbs)

Tie a foil collar around a 1 1/2 quart souffle dish so that collar extends at least 2 inches above the rim.
Set aside.
Combine the gelatin and 3/4 cup sugar in a saucepan; mix well.
Stir in 1 cup of the cooled coffee.
Stir over low heat until gelatin and sugar are dissolved.
Stir in remaining coffee.
Chill until mixture is slightly thickened, stirring occasionally.
Meanwhile, force cottage cheese through a food mill or sieve into a bowl.
Blend in extract, salt, and egg yolks.
When coffee gelatin is of desired consistency, add gradually to the cottage cheese mixture, beating until well blended.
Fold in whipped cream.
Beat egg whites until frothy; gradually add 1/4 cup sugar, beating constantly until stiff peaks are formed.
Spread egg whites over cottage cheese mixture and gently fold together until well blended.
Chill until mixture is very thick and piles softly when spooned out.
Spoon into souffle dish and gently level with back of spoon.
Garnish top with grated unsweetened chocolate.
Chill until firm, about 6 hours.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2914 Calories from Fat 1695

% Daily Value*

Total Fat 193 g296.2%

Saturated Fat 118 g589.8%

Trans Fat 0 g

Cholesterol 1065.5 mg355.2%

Sodium 1910.3 mg79.6%

Total Carbohydrates 231 g76.9%

Dietary Fiber 0 g

Sugars 192.2 g

Protein 75 g149.6%

Vitamin A 149.8% Vitamin C 4.8%

Calcium 37.5% Iron 7.7%

*Based on a 2000 Calorie diet

Chilled Coffee Souffle Mold Recipe