Coffee Soufflés

Accessentertainment Index Eating In Index

What you need for 4 persons is:
 4 soufflés dishes
Kitchen foil
String
A saucepan
A stainless steel bowl
4 Eggs
4ozs (100g) castor sugar
½oz (15g) gelatine
5 tablespoons (50ml) water
3 heaped teaspoons instant coffee powder
½pint (275ml) double cream
1oz (25g) chopped nuts
2ozs crystallised angelica
4 glac'e cherries

What you do is:

  • Get your soufflé dishes prepared by wrapping a collar of kitchen foil around each one. The foil needs to stand 1 inch above the rim. Secure these with string.
  • Separate the eggs whisk the yolks with the sugar in a bowl over a saucepan of hot water until thick.
  • Dissolve the gelatine in the water in a small bowl standing in hot water (that's the bowl not you).
  • Stir in the coffee powder allow to cool slightly.
  • Whip the cream until it peaks. Keep about ¼ of it for decorating the top.
  • Fold the remainder of the cream into the egg yolk mix with the dissolved gelatine.
  • Whisk the egg whites in the stainless steel bowl until stiff, carefully fold it into the mixture.
  • Pour the mixture into the prepared soufflé dishes and leave to set.
  • Remove the foil by running a heated knife blade around the inside of the foil surround.
  • Decorate the tops with the remaining whipped cream crystallised angelica and glace cherry.

    Note Avoid using generally available raw eggs for serving to the elderly, the sick, young children and anyone with an allergy problem.

    Generally to avoid salmonella infection care should be taken when using raw egg recipes. Some suppliers do now sell pasteurised and/or sterilised product.