The taste was pretty good, especially since I lowered the sugar by 1/4, plus used 1 Tbsp instant espresso instead of 3 Tbsp coffee. However, the texture was awful, kind of spongy with soft clumps. Not too appetizing, to say the least. I followed the directions exactly, whisking till smooth whenever called for, so the problem is with the recipe. I'm just guessing here, but perhaps it has to do with the lack of egg yolks (most souffles use both the yolks and the whites), but it could be due to any number of reasons. Unfortunately, this was just barely edible.
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4 users found this review helpful
The taste was pretty good, especially since I lowered the sugar by 1/4, plus used 1 Tbsp...