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Coffee Souffle Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Instant coffee||2 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
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
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 gelatinâ€”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.