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Chilled Coffee Souffle Mold

Canadian.Recipes's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

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