Coffee soufflé with nut crumbs
6 servings
60 minutes
Coffee soufflé with nut crumble is an exquisite dessert born from French culinary tradition. Its delicate texture and lightness resemble classic soufflé, while the rich coffee flavor combines with crunchy caramelized nuts, creating a harmony of softness and crunch. Strong coffee gives the dessert a deep aroma, and cream makes it velvety and rich. The nut crumble adds noble hints of almond, hazelnut, and cashew, enhancing the caramel flavor. This dessert will be the perfect ending to an elegant dinner, especially accompanied by a cup of hot coffee or tea.
1
Prepare all the ingredients.
2
Toast the nut mixture in a preheated oven at 180 degrees until golden brown.
- Almond: 70 g
- Hazelnut: 70 g
- Cashews: 70 g
3
Pour sugar into the pan and caramelize over medium heat. Add nuts, stirring the mixture vigorously with a silicone spatula over high heat.
- Brown sugar: 150 g
- Almond: 70 g
- Hazelnut: 70 g
- Cashews: 70 g
4
Transfer the caramelized nuts to a greased silicone mat (or baking sheet) and let them cool.
- Butter: 10 g
5
Transfer the nuts to a board and chop them coarsely.
6
Soak the gelatin in milk for 5 minutes. Once the gelatin swells, place the milk on the heat, stirring, and bring to 70–80 degrees. The gelatin should completely dissolve. Let the mixture cool.
- Gelatin: 15 g
- Milk: 200 ml
7
Mix very cold cream with powdered sugar and whip until thick.
- Whipping cream 33%: 150 ml
- Icing sugar: 150 g
8
Combine the cream with the milk-gelatin mixture and coffee. Mix until smooth, then add the nut mixture and mix again.
- Whipping cream 33%: 150 ml
- Gelatin: 15 g
- Milk: 200 ml
- Strong (dark) coffee: 150 ml
- Almond: 70 g
- Hazelnut: 70 g
- Cashews: 70 g
9
Transfer the mixture to a detachable cake mold (or portioned souffle molds) and refrigerate for 2 hours.
10
Serve coffee soufflé with hot drinks.
