Classic Coffee Souffle
|Sponge finger biscuits||6 , broken into small pieces|
|Coffee flavored liqueur||3 Fluid Ounce (75 Milliliter)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Icing sugar||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Hot milk||6 Fluid Ounce (175 Milliliter)|
|Strong black coffee||4 Tablespoon|
|Walnuts||4 Ounce, chopped (125 Gram)|
Put the sponge finger biscuits in a shallow dish and sprinkle over half the liqueur.
Leave to soak for 30 minutes, then mash with a fork.
Grease a 1.5 1/2 pint souffle dish with 15 g/1/2 oz of the butter.
Sprinkle in the icing sugar and tip the dish to coat the sides and bottom completely.
Melt the remaining butter in a saucepan.
Remove from the heat and stir in the flour.
Gradually stir in the milk.
Return to the heat and cook, stirring, until the mixture is thickened and smooth.
Stir in the remaining liqueur, the black coffee and the mashed biscuits.
Leave to cool to lukewarm.
Beat the sugar into the egg yolks, then add the coffee mixture and beat well together.
Beat the egg whites until they will form a stiff peak.
Fold into the coffee mixture.
Spoon the mixture into the souffle dish and sprinkle the walnuts on top.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 30 to 45 minutes or until well risen and lightly browned.