Coffee Souffle Recipe -
Coffee Souffle Recipe
  • READY IN 4+ hrs

Coffee Souffle

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    4 hrs 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2009

Pretty good. I think the brewed coffee should be rather strong for best flavour. Also, the custard never got *very* thick but it set fine. I think this makes 10 smallish servings or 8 moderate ones.

Most Helpful Critical Review
Nov 21, 2012

did not turn out for me at all.


10 Ratings

Oct 09, 2003

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

Jun 04, 2009

When I decided to make this today, I was a little scared that it wouldn't turn out. However, it was relatively easy to make, and turned out absolutely fantastic! It set up perfectly and tasted very, very good. I did overwhip my egg whites, but that didn't even seem to make a difference. The texture on this is wonderful, almost mousse-like. Please do not be scared of this recipe; it is wonderful!

Feb 15, 2008

This is very good. Do not judge that thickness of the coffee at first just do as the recipe states and it will thicken up.

Jun 11, 2006

This had really, really good flavor but the recipe is kinda ambiguous. No way will this serve 10 people! I got 2 parfait glasses full & that's it. I couldn't get the coffee mixture to thicken up over the double boiler after about 30 minutes so I topped a burner w/ my diffuser & cooked it on that. It still didn't thicken up much & worried me but after adding the whipped cream & refrigerating it, it did set up. I tried umnolding onto a plate but it didn't hold it's shape very well so I spooned it into parfait glasses, topped it w/ some whipped cream & drizzled some coffee liquer over it. Not sure why it's said the gelatin separates, there were no layers to mine (maybe I didn't fold in the whipped cream well enough) but it was tasty nevertheless.

Feb 14, 2006

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.

Nov 21, 2012

Mine didn't turn out even close to what the picture looks like. It was really eggy and lumpy. I followed all of the directions and used the exact amount of ingredients specified.


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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 108 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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