Coffee Souffle

SUBMITTED BY: BOBBIE RENO

"A refreshingly cool dessert that is souffle and gelatin in one. Old recipe from my Grandmother. When chilled, the gelatin will separate. Serve with whipped topping."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

1 1/2 cups brewed coffee
1/2 cup milk
1/2 cup white sugar, divided
1/4 teaspoon salt, divided
1 envelope (1 tablespoon) unflavored gelatin
3 eggs, separated
1/2 teaspoon vanilla extract

READ REVIEWS (5)

DIRECTIONS

In the top of a double boiler over simmering water, combine coffee, milk, half the sugar, half the salt and gelatin. Stir until solids are dissolved. Stir in remaining sugar and salt and the egg yolks. Cook and stir until thick and creamy, and mixture coats the back of a metal spoon. Remove from heat.
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 mold and chill until set.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 9, 2003 by J.D.C.

This is a really good recipe. I tried it with other liquids besides coffee and it worked out great.

7 users found this review helpful

Reviewed on Feb. 14, 2006 by Suz

I was very dissappointed how this recipe turned out. Maybe I did something wrong as it turned out lumpy. The flavour was good though and I used a few sachets of Equal (artificial sweetner) instead of sugar but make sure you put it in as the coffee mixture becomes custard. Also the yeild does not make 10 servings more like 4.

1 user found this review helpful