Coffee Souffle Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Instant coffee | 2 Teaspoon | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Egg yolks | 4 | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 4 | |
| Heavy cream | 1 Cup (16 tbs), whipped |
Nutrition Facts
Serving size: Complete recipe
Calories 1938 Calories from Fat 924
% Daily Value*
Total Fat 105 g161.2%
Saturated Fat 61 g305.1%
Trans Fat 0 g
Cholesterol 1069.2 mg356.4%
Sodium 2610.7 mg108.8%
Total Carbohydrates 123 g41.2%
Dietary Fiber 0 g
Sugars 107.4 g
Protein 121 g242.7%
Vitamin A 87.9% Vitamin C 2.4%
Calcium 32.1% Iron 11.5%
*Based on a 2000 Calorie diet
Directions
Dissolve instant coffee in 1/2 cup cold water.
Beat egg yolks until light and pale yellow.
Mix with coffee, sugar and salt.
Cook in the top of a double boiler over hot, but not boiling water, until custard thickens.
Remove from heat, add gelatin—stirring until it dissolves.
Add vanilla, then cool.
Beat egg whites until stiff and fold in 1/2 cup sugar.
Combine coffee custard and whipped, cream and fold in egg whites.
Pour in mold and chill until firm.
Chef
