Coffee Soufflé
A dish that leans on coffee infusion and milk.
contains dairycontains eggs
Ingredients
US
Metric
- 350 ml coffee infusion
- 120 ml milk
- 160 ml sugar
- 1 ml salt
- 3 eggs
- 2 ml vanilla
- 15 ml granulated gelatine
Make it lactose-friendly
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.
Nutrition (estimated, per serving)
| Calories | 405 |
|---|---|
| Protein | 11.3 g |
| Fat | 9.1 g |
| Carbs | 70.1 g |
| Fiber | 0.0 g |
| Sodium | 428 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States