Best 5 Coffee Souffle Recipes

COFFEE SOUFFLE

Steps:

• Preheat your oven to 180°C/350°F - place an oven tray in the oven and let this heat up too. When it comes to cooking your soufflés place them on this heated tray to ensure they maximise their exposure to heat, which will in turn, help them rise.
• Prepare the moulds:.
• Butter your moulds using upward strokes - this helps to guide your soufflé to the heavens. Then drop a spoonful of caster sugar into the mould, start tilting and turning the mould to ensure it's completely coated. Remove any excess sugar.
• Prepare the custard:.
• Place the milk, coffee and sugar into a small saucepan - stir to dissolve the sugar and let come to a near boil. Set to one side.
• Place the butter in a saucepan over a gentle heat - allow to melt before adding the cornflour. Whisk until smooth before adding the milk mixture. Continue to whisk until thickened then remove from heat.
• Allow to cool slightly before adding the egg yolks - it's most important to stir vigourously at this stage as you don't want to cook the eggs. You should have a thick glossy mixture.
• Set this aside to cool.
• Prepare the egg whites:.
• Whisk the egg whites until soft peak forms then add the extra tablespoon of caster sugar - continue whisking until glossy.
• Make the soufflé.
• Place a quarter of the egg-white mixture into the cooled custard and stir well to slacken the mix. Add the remaining egg whites and gentle fold in trying to keep as much air in the mix as possible.
• Spoon this into your moulds - filling about three-quarters full. Use your finger to create an indentation between the edge of the mould and the filling - this helps to concentrate the rise.
• Place on the oven tray and cook for about 10 minutes - actually cooking time will depend on the size of the moulds used. Keep the oven light on so you can check on their progress without opening the door.

ESPRESSO-CARDAMOM SOUFFLE

Steps:

• Mix the espresso with the ground cardamom and 2 tablespoons of the sugar. When the sugar has dissolved, strain the mixture through a fine seive and set it aside to cool to room temperature.
• Preheat oven to 375 degrees. Brush four 8-ounce ceramic ramekins with half the melted butter and dust them with 2 tablespoons of the sugar.
• Beat the egg yolks with 1/3 cup of the sugar in the top of a double boiler over simmering water until they lighten and thicken. Remove from heat, transfer to a large bowl and continue beating until cooled to room temperature, 3 to 5 minutes. Set aside.
• Beat the remaining melted butter into the espresso mixture. Divide this mixture among the 4 ramekins.
• Beat the egg whites with the remaining sugar until stiff but not dry. Fold this mixture into the egg yolk mixture and divide it among the 4 ramekins.
• Place the souffles in the oven and bake 6 minutes, until the tops are golden and firm to the touch. Remove from the oven, dust with confectioners' sugar and coffee, and serve.

COFFEE SOUFFLE

Steps:

• Soften the gelatin in the cold water.
• Beat the egg yolks and add the salt. Slowly add yolk and salt mixture to the hot milk and coffee. Cook mixture for 5 minutes. Stir in gelatin.
• Beat egg whites with sugar until stiff, but not dry. Fold beaten egg whites into the coffee mixture. Add vanilla.
• Turn into mold. Refrigerate to stiffen.
• Serve with whipped cream.

MINI CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
• Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
• Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.

COFFEE SOUFFLES WITH MOCHA SAUCE

Steps:

• Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
• Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
• Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
• Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.