Prep 1 hr
Cook 0 mins
I found this in "the best of international cooking". It looks very yummy and I can just taste the coffee flavor right now... Make sure you make it ahead! It will take a half an hour to chill, then you must complete a few more steps and then 30 minutes again and freeze for four hours! But its worth it!
- 3⁄4 ounce unflavored gelatin (3 tablespoons)
- 1⁄2 cup cold water
- 8 egg yolks
- 1 1⁄4 cups sugar
- 2 1⁄2 cups cold strong brewed coffee
- 4 teaspoons Cointreau liqueur (or other orange-flavored liqueur)
- 4 egg whites
- 1 1⁄2 cups whipping cream
- 1 -2 tablespoon unsweetened cocoa powder, if desired
- Cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. Place inside dish; fasten with tape.
- In a small bowl, soften gelatin in water, 3 to 5 minutes.
- In top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. Place over hot water; stir constantly until mixture cooks and resembles thick cream.
- Pour into a large bowl; stir in coffee and liqueur.
- Refrigerate 30 minutes or until mixture has consistency of thick egg whites.
- In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.
- Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.
- Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
- Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.
- To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.