Coffee Souffle Recipe
Ingredients
| 1 1/2 cupful coffee infusion | ||
| 1 tablespoonful granulated gelatine | ||
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| 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.
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.
Chef
