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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

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 150 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 107.6 mg35.9%

Sodium 255.2 mg10.6%

Total Carbohydrates 25 g8.3%

Dietary Fiber 0.71 g2.8%

Sugars 23.4 g

Protein 6 g11.8%

Vitamin A 2.8% Vitamin C

Calcium 3.6% Iron 2.7%

*Based on a 2000 Calorie diet

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Coffee Souffle Recipe