Coffee Souffle

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."


4 h 30 m {{adjustedServings}} servings 87 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
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  1. 10 Ratings


Pretty good. I think the brewed coffee should be rather strong for best flavour. Also, the custard never got *very* thick but it set fine. I think this makes 10 smallish servings or 8 moderate o...

This is a really good recipe. I tried it with other liquids besides coffee and it worked out great.

When I decided to make this today, I was a little scared that it wouldn't turn out. However, it was relatively easy to make, and turned out absolutely fantastic! It set up perfectly and tasted v...