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Individual Coffee Walnut Souffles Recipe
|Envelope of unflavored gelatine||2|
|Eggs||4 , seperated|
|Sugar||1 Cup (16 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Instant coffee||4 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
Serving size: Complete recipe
Calories 3593 Calories from Fat 2178
% Daily Value*
Total Fat 248 g382.3%
Saturated Fat 130.4 g651.8%
Trans Fat 0 g
Cholesterol 1560.1 mg
Sodium 1201.7 mg50.1%
Total Carbohydrates 282 g94%
Dietary Fiber 3.4 g13.4%
Sugars 233.5 g
Protein 73 g145.6%
Vitamin A 172.3% Vitamin C 5.9%
Calcium 111.6% Iron 31.2%
*Based on a 2000 Calorie diet
Beat egg yolks with milk.
Add to gelatin mixture.
Stir over low heat until gelatin dissolves, and mixture thickens slightly, about 10-12 minutes.
Remove from heat; add vanilla.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Meanwhile, prepare collars on dessert glasses by binding a double strip of aluminum foil firmly around top of each glass, extending 1 inch above top rim of each glass.
Beat egg whites until stiff, but not dry.
Add remaining 1/2 CUP sugar, gradually.
Beat until very stiff.
Fold in gelatin mixture.
Whip cream; fold in with walnuts.
Spoon into prepared dessert glasses.
Chill until firm.
Garnish with additional chopped walnuts, if desired.
Half the recipe may be molded in 5-cup mold or turned into 9-inch baked pie shell.
For 8-12 servings with "top hat", use 4-6-ounce goblets or demi-tasse cups.
If 8-ounce glass or dish is used, "top hat" will be eliminated or number of servings will be reduced to 4-6.