Coffee Party Soufflé Recipe |
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You will need :- 1 oz. gelatine ¼ pint water 3 tablespoons coffee essence 3 eggs, separated 2 oz. castor sugar ¼ pint double dairy cream, lightly whipped For the decoration:- 8 oz. plain chocolate finger biscuits ¼ pint double dairy cream, lightly whipped hazelnuts or walnut halves
Preparation Time:- 25 minutes
Put gelatin with water and coffee essence in a bowl and leave to soften for 5 minutes. Place over a pan of hot water until gelatine has dissolved.
Beat egg yolks and sugar in a basin over a pan of simmering water until thick and creamy. Remove and beat until cold and gradually beat in coffee and gelatine mixture. When thick, but not set, fold in the whipped cream. Beat egg whites until stiff and peaky and fold in.
Pour into a 6 inch cake tin or mould and leave to set. Dip tin or mould into hot water for a couple of seconds and invert on to a serving dish. Trim chocolate fingers to the height of the soufflé and set them all the way round. Decorate top with piped whirls of cream and nuts. Serves 6-8.
Quick Tip
Whipped double dairy cream will go further if 1 tablespoon sifted icing sugar and 1 stiffly whisked egg white are folded into it.
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