Frozen Coffee Souffle
6 servings
40 minutes
Frozen coffee soufflé is an exquisite dessert embodying the harmony of rich coffee flavor and the tenderness of airy cream. Its origin can be linked to European culinary traditions where the skillful combination of textures and aromas plays a key role. The deep coffee taste enhanced by liqueur gives the dessert a rich and warming character, while the delicate soufflé melts in the mouth, leaving a subtle creamy-chocolate note. This dessert is perfect for concluding a dinner, highlighting the elegance of presentation. Adorned with thick cream and chocolate shavings, it becomes a true centerpiece on the table, attracting attention and evoking anticipation of bliss. It can be stored in the freezer, making it convenient for pre-prepared exquisite moments.
1
Wrap 6 frost-resistant coffee cups or souffle molds with a capacity of 150 milliliters in double layers of waterproof paper, ensuring the foil rises 2.5 cm above the edge of the cup. Secure with tape and smooth out the folds.
2
Dissolve coffee in 1 tablespoon of boiling water. Add liqueur and slightly cool.
- Black coffee: 9 teaspoons
- Coffee liqueur: 5 tablespoon
3
Place the yolks, sugar, and coffee mixture in a heatproof bowl set over a pot of gently simmering water. Whip with an electric mixer for 4-5 minutes until thick and creamy. Let cool slightly.
- Chicken egg: 3 pieces
- Powdered sugar: 150 g
4
Whip the cream to soft peaks; whip the egg whites. Mix the cream and whites with the coffee mixture. Divide the mixture into cups or molds, filling them right to the rim; save the remaining mixture.
- Cream 30%: 450 g
- Chicken egg: 3 pieces
5
Freeze the soufflé for 2 hours. Top up the slightly fallen soufflé with the reserved mixture. Freeze for 2 hours or overnight (then the soufflé can be wrapped and stored in the refrigerator for 3 months).
6
Carefully remove the paper, place 1 tablespoon of thick cream on top, decorate with chopped chocolate, and serve with cookies.
- Cream 40%: 6 tablespoons
- Chocolate: 25 g