You are here

Coffee Souffle

Trusted.Chef's picture
Ingredients
  Coffee infusion 1 1⁄2 Cup (24 tbs)
  Granulated gelatin 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 3
  Vanilla 1⁄2 Teaspoon
Directions

Mix the coffee infusion (beverage) and milk with half the sugar and the gelatine and heat in a double-boiler.
Pour on the slightly beaten egg-yolks, rest of sugar, salt, return to the double-boiler and cook until mixture thickens, stirring constantly.
Remove from heat, fold in stiffly beaten egg whites and vanilla.
Pour into cold wet molds and chill.
Serve with cream.
If desired, 1/2 cup cream, whipped, may be folded in just after the egg-whites.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Servings: 
6

Rate It

Your rating: None
4.25588
Average: 4.3 (17 votes)