Coffee Souffle recipe

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Ingredients

1 envelope (1 tablespoon) unflavored gelatin
1 ½ cups brewed coffee, cooled
½ cup milk
½ cup white sugar, divided
¼ teaspoon salt, divided
3 eggs, separated
½ teaspoon vanilla extract

Nutrition Info

87 calories
carbohydrate: 13.4 g
cholesterol: 71 mg
fat: 2.2 g
fiber: : -
protein: 3.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 107.8 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine gelatin and cold coffee in a small bowl, set aside for 5 minutes to soften. In a heat-proof bowl or the top of a double boiler, combine coffee mixture, milk, 1/4 cup sugar, 1/8 teaspoon salt, and the egg yolks. Set the bowl over a pan of over simmering water. Stir until sugar is dissolved and gelatin has melted.

  2. Whisk in remaining 1/4 cup sugar, 1/8 teaspoon salt, and the egg yolks. Cook and stir until mixture is thick and creamy and coats the back of a metal spoon. Remove from heat.

  3. Whip the egg whites (with a pinch of salt, if desired) until stiff peaks form. Fold egg whites and vanilla into slightly cooled custard. Pour into a serving dish or lightly greased mold and chill until set, at least 4 hours.

Recipe Yield

8 servings

Recipe Note

A refreshingly cool dessert that is souffle and gelatin in one. Old recipe from my grandmother. When chilled, the gelatin will separate into its own layer. Serve with whipped topping.

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