Frozen Coffee Soufflé
Baking and Desserts • Author's
Description
Frozen Coffee Soufflé
Ingredients
- Egg white 3 pieces
- Ground Coffee 9 teaspoons
- Coffee Liqueur 5 tablespoons
- Powdered Sugar 5 oz
- 10% cream 15 oz
- Cream (40%) 6 tablespoons
- Chocolate 0 oz
Step-by-Step Guide
Step 1
Wrap 6 freezer-safe coffee cups or soufflé molds (150 ml capacity) in double layers of greaseproof paper, ensuring the foil rises 2.5 cm above the edge of the cup. Secure with tape and smooth out any wrinkles.
Step 2
Dissolve the coffee in 1 tablespoon of boiling water. Add the liqueur and let it cool slightly.
Step 3
Place the egg yolks, sugar, and coffee mixture in a heatproof bowl set over a pot of gently simmering water. Whisk with an electric mixer for 4–5 minutes until thick and creamy. Allow to cool slightly.
Step 4
Whip the cream to soft peaks; beat the egg whites. Fold the cream and egg whites into the coffee mixture. Divide the mixture among the cups or molds, filling them to the brim; reserve any remaining mixture.
Step 5
Freeze the soufflé for 2 hours. Top the slightly collapsed soufflés with the reserved mixture. Freeze for another 2 hours or overnight (the soufflés can then be wrapped and stored in the freezer for up to 3 months).
Step 6
Carefully remove the paper. Top with 1 tablespoon of thick cream, garnish with chopped chocolate, and serve with cookies.
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