Usuba
Coffee Soufflé with Cream
An airy frozen soufflé with rich coffee flavor and hints of liqueur. Its delicate texture is achieved through whipped cream and egg whites. The dessert is prepared in advance and stored in the freezer, making it perfect for festive occasions.
- Total
- 40 min
- Standard serving
- 151.8 g
Ingredients
Total 7
Instructions
- 1
Step 1
Wrap 6 frost-resistant ramekins with a capacity of 150 ml with a double layer of parchment paper so that the paper rises 2.5 cm above the edge. Secure with tape and smooth out the wrinkles.
- 2
Step 2
Dissolve the coffee in 1 tablespoon of boiling water. Add coffee liqueur and cool slightly.
- 3
Step 3
Place egg yolks, powdered sugar, and coffee mixture in a heatproof bowl set over a saucepan of gently simmering water. Beat with an electric mixer for 4–5 minutes until thickened and creamy. Allow to cool slightly.
- 4
Step 4
Whip 30% heavy cream until soft peaks form. Whip egg whites separately. Gently fold the cream and whites into the coffee mixture. Divide the mixture among the molds, filling them to the brim. Reserve the remaining mixture.
- 5
Step 5
Freeze the soufflé for 2 hours. Top the slightly sunken soufflé with the reserved mixture. Freeze for another 2 hours or overnight. After that, the soufflé can be wrapped in plastic wrap and stored in the freezer for up to 3 months.
- 6
Step 6
Carefully remove the parchment. Place 1 tablespoon of 40% cream on top, decorate with grated chocolate and serve.
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