COFFEE SOUFFLE
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.
Provided by BOBBIE RENO
Categories Desserts Custards and Pudding Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 87 calories, Carbohydrate 13.4 g, Cholesterol 71 mg, Fat 2.2 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 107.8 mg, Sugar 13.4 g
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