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Irish Coffee Souffle Recipe
|Powdered gelatin||1⁄2 Ounce (15 Gram)|
|Strong black coffee||8 Fluid Ounce (250 Milliliter)|
|Eggs||6 , separated|
|Sugar||6 Gram (175 Gram)|
|Irish whiskey||1⁄4 Pint (150 Milliliter)|
|Double cream||10 Fluid Ounce (284 Milliliter)|
|Walnuts||4 Ounce, finely chopped (125 Gram)|
|Whipped cream||1⁄2 Cup (8 tbs) (For Decoration)|
|Walnut halves||1⁄2 Cup (8 tbs) (For Decoration)|
Serving size: Complete recipe
Calories 3843 Calories from Fat 2862
% Daily Value*
Total Fat 325 g500.8%
Saturated Fat 45.8 g229.1%
Trans Fat 0 g
Cholesterol 1434.6 mg
Sodium 484.2 mg20.2%
Total Carbohydrates 97 g32.2%
Dietary Fiber 10.9 g43.8%
Sugars 37.4 g
Protein 79 g158.4%
Vitamin A 29.9% Vitamin C 3.5%
Calcium 39.3% Iron 57.8%
*Based on a 2000 Calorie diet
Grease the inside of the paper collar.
Dissolve the gelatine in the coffee.
Whisk the egg yolks with the sugar in a basin over a pan of hot water until the mixture is very thick and light.
(If using an electric beater, no heat is needed.) Remove from the heat and gradually whisk in the whiskey and the coffee mixture.
Place the bowl in another bowl containing ice cubes and chill, whisking occasionally, until the mixture is the consistency of unbeaten egg white.
Whisk the egg whites until stiff.
Whip the cream until thick.
Fold the cream into the coffee mixture, followed by the egg whites.
Spoon into the prepared souffle dish.
Chill for at least 3 hours or until set.
To serve, remove the paper collar and press the chopped walnuts onto the side.
Decorate the top with whirls of cream and walnut halves.