COFFEE SOUFFLÉ
© Dorling Kindersley Publishing Company GmbH, Munich, May 2015
INGREDIENTS
For 6 soufflé ramekins
400ml of cream
2 cardamom pods, slightly squeezed
30g of Jacobs roast and ground coffee
350ml of milk
4 egg yolks, at room temperature
15g of sugar
50g of flour
75ml Tia Maria or other coffee liqueur
Melted butter for greasing the ramekins
6 egg whites, at room temperature
Cocoa powder for dusting
Steps
1
Bring the cream to the boil with the cardamom pods. Remove from heat and allow to stand for 10-15 minutes. Pour through a sieve and cover. At the same time add the coffee into the milk, in its own pot. Cover for 10-15 minutes.
2
Beat the egg yolks with 120g sugar until creamy (Approximately 2-3 minutes). Sift in the flour. Bring the coffee milk to a boil, pour through a sieve into the egg yolk cream and slowly stir in. Add the mixture back to the pot, and bring this mixture to the boil while constantly whipping. Allow to then simmer for 2 minutes. Remove from heat and stir in the liqueur.
3
Preheat the oven to 200° C. Grease the ramekins with butter. Beat the egg whites into stiff peaks. Beat in the remaining sugar, until a shiny meringue has formed. Add this to the coffee milk mixture.
4
Distribute the soufflé mixture into the ramekins. Bake soufflés in the oven for 10-12 minutes until they have risen.
5
Sift the cocoa powder onto the soufflés, beat the cardamom cream until stiff and serve.
© Dorling Kindersley Publishing Company GmbH, Munich, May 2015