Coffee Praline Souffle Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) (For the praline:) | |
| 1/3 cup unblanched almonds | ||
| Eggs | 3 , separated (For the souffle:) | |
| Scant 1/2 cup sugar | ||
| 2 tablespoons instant coffee powder | ||
| Boiling water | 3/4 Cup (16 tbs) (For the souffle:) | |
| Powdered gelatin | 1/2 Ounce (For the souffle:) | |
| Cold water | 3 Tablespoon (For the souffle:) | |
| Heavy cream | 1 1/4 Cup (16 tbs) (For the souffle:) | |
| 2 tablespoons Tia Maria (optional) | ||
Directions
Prepare a 6 inch souffle dish.
First make the praline so that it has time to cool.
Put the sugar and almonds into a small thick saucepan over gentle heat.
When the sugar is dissolved, stir carefully to coat the almonds and continue cooking until rich golden brown and smelling of toffee.
Pour onto an oiled baking sheet, spreading it out.
When cold and brittle, remove and chop small or grind in a mill, but not to fine powder.
Mix the egg yolks and sugar in a large bowl.
Dissolve the coffee in the boiling water and add gradually.
Whisk over a saucepan of boiling water until thick and foamy.
Remove from heat and continue beating until cold.
Soak the gelatin in the cold water, dissolve over gentle heat and stir into the souffle mixture.
Place in a bowl of cold water with ice and stir gently from time to time until beginning to set.
Meanwhile beat egg whites until stiff but not dry.
Whip cream into soft peaks and fold about two-thirds into the coffee mixture.
Fold in egg whites and half the praline.
Mix in the Tia Maria if using.
Turn into the souffle dish, smooth top and chill.
When set, peel off paper collar with the help of a knife dipped in hot water.
Coat the sides of the souffle with some of the remaining praline.
Whip remaining cream stiff enough to pipe and decorate the top of the souffle.
Garnish with the rest of the praline.
First make the praline so that it has time to cool.
Put the sugar and almonds into a small thick saucepan over gentle heat.
When the sugar is dissolved, stir carefully to coat the almonds and continue cooking until rich golden brown and smelling of toffee.
Pour onto an oiled baking sheet, spreading it out.
When cold and brittle, remove and chop small or grind in a mill, but not to fine powder.
Mix the egg yolks and sugar in a large bowl.
Dissolve the coffee in the boiling water and add gradually.
Whisk over a saucepan of boiling water until thick and foamy.
Remove from heat and continue beating until cold.
Soak the gelatin in the cold water, dissolve over gentle heat and stir into the souffle mixture.
Place in a bowl of cold water with ice and stir gently from time to time until beginning to set.
Meanwhile beat egg whites until stiff but not dry.
Whip cream into soft peaks and fold about two-thirds into the coffee mixture.
Fold in egg whites and half the praline.
Mix in the Tia Maria if using.
Turn into the souffle dish, smooth top and chill.
When set, peel off paper collar with the help of a knife dipped in hot water.
Coat the sides of the souffle with some of the remaining praline.
Whip remaining cream stiff enough to pipe and decorate the top of the souffle.
Garnish with the rest of the praline.
Chef
