ESPRESSO-CARDAMOM SOUFFLE
Steps:
- Mix the espresso with the ground cardamom and 2 tablespoons of the sugar. When the sugar has dissolved, strain the mixture through a fine seive and set it aside to cool to room temperature.
- Preheat oven to 375 degrees. Brush four 8-ounce ceramic ramekins with half the melted butter and dust them with 2 tablespoons of the sugar.
- Beat the egg yolks with 1/3 cup of the sugar in the top of a double boiler over simmering water until they lighten and thicken. Remove from heat, transfer to a large bowl and continue beating until cooled to room temperature, 3 to 5 minutes. Set aside.
- Beat the remaining melted butter into the espresso mixture. Divide this mixture among the 4 ramekins.
- Beat the egg whites with the remaining sugar until stiff but not dry. Fold this mixture into the egg yolk mixture and divide it among the 4 ramekins.
- Place the souffles in the oven and bake 6 minutes, until the tops are golden and firm to the touch. Remove from the oven, dust with confectioners' sugar and coffee, and serve.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 55 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
