Iced Souffle
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 21.26 g unflavored gelatin (3 tablespoons)
- 118.29 ml cold water
- 8 egg yolks
- 295.73 ml sugar
- 591.47 ml cold strong brewed coffee
- 19.71 ml Cointreau liqueur (or other orange-flavored liqueur)
- 4 egg whites
- 354.88 ml whipping cream
- 14.79-29.58 ml unsweetened cocoa powder, if desired
directions
- 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.
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RECIPE SUBMITTED BY
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