Coffee Souffle

8 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 4 hr 30 min

“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.” - by BOBBIE RENO

Ingredients

1 envelope (1 tablespoon) unflavored gelatin
1 1/2 cups brewed coffee, cooled
1/2 cup milk
1/2 cup white sugar, divided
1/4 teaspoon salt, divided
3 eggs, separated
1/2 teaspoon vanilla extract

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
87 cal
4%

Fat
2.2 g
3%

Carbs
13.4 g
4%

Based on a 2,000 calorie diet

Share It

Reviews (8)

Rate This Recipe

DetectiveL

Jul. 17, 2009

"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 ones. ..." See more"

J.D.C.

Oct. 9, 2003

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

larkspur

Jun. 4, 2009

"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 very, v..." See moreery good. I did overwhip my egg whites, but that didn't even seem to make a difference. The texture on this is wonderful, almost mousse-like. Please do not be scared of this recipe; it is wonderful! "

More Reviews