Iced Souffle
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
631
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).