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Chilled Coffee Souffle Mold Recipe
|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|
|Heavy cream||2 Cup (32 tbs), whipped|
|Sugar||1⁄4 Cup (4 tbs)|
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 mg
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
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.