This is exactly the type of dessert I generally avoid. Namely because it relies on one critical step that I usually botch: unmolding the soufflé. Per usual, I didn’t do it correctly. And so I give you pictures of the back-up soufflé, which I didn’t even bother trying to flip.
Botched unmolding aside, this coffee soufflé is the perfect dessert to follow a heavy meal. Firstly, because those whipped egg whites keep it nice and light. Secondly, because it provides a caffeinated pick-me-up.
Two quick pieces of advice: whip the egg white immediately prior to folding them into the coffee mixture (you’ll want to make sure the coffee mixture has already thickened) and follow the unmolding tip at the end of the recipe. I think it would have saved me a lot of frustration.
Cold Coffee Soufflé
Yield: 6-8 servings
Ingredients:
* 1-1/2 cups cold brewed coffee
* 2/3 cup sugar
* 1 packet unflavored gelatin (approximately 1 Tablespoon)
* 1/2 cup half-and-half
* 3 large eggs, separated
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* whipped cream, for garnish
* chocolate syrup, for garnish
Directions:
In a medium saucepan, combine the coffee, 1/3 cup of the sugar, the gelatin, and half-and-half over low heat and cook, stirring occasionally, until the gelatin has dissolved.
In a separate bowl, lightly beat the egg yolks with the remaining 1/3 cup sugar and the salt. Temper the eggs by whisking a little of the coffee mixture into the egg yolk mixture. Pour into the saucepan and continue to cook over low heat, stirring frequently, until the mixture thickens slightly. Remove from the heat and stir in the vanilla. Let cool, stirring often.
When the coffee mixture has thickened, beat the egg whites in a large bowl until soft peaks form and carefully fold into the coffee mixture until blended. Pour into a decorative mold or individual dessert bowls or glasses. Cover and refrigerate until set, at least 4 hours.
To serve, invert the soufflé onto a plate to unmold (or just keep as-is if in individual dessert glasses or bowls) and garnish with whipped cream and chocolate syrup.
Note: A tip from the author to help unmold the soufflé- soak a clean kitchen towel in warm water, wring out, and wrap around the mold for 2 or 3 minutes to loosen.