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Coffee Souffle

Coffee Souffle

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
BOBBIE RENO

BOBBIE RENO

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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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Reviews

DetectiveL
8

DetectiveL

7/17/2009

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.

J.D.C.
8

J.D.C.

10/9/2003

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

larkspur
7

larkspur

6/4/2009

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, very 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!

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