Recipe Ingredient
- For the praline:
- 50 gm castor sugar
- 50 gm unblanced almonds
- For the souffle:
- 3 eggs, separated
- 75 gm castor sugar
- 2 x 15 ml spoons instant coffee granules
- 175 ml boiling water
- 12 gm powdered gelatine
- 3 x 15 ml spoons cold water
- 300 ml double cream
Instructions
- Prepare a 15cm souffle dish. First make the praline so that it has time to cool. Put the sugar and almonds into a small thick saucepan over gentle heat.
- When the sugar is dissolved, stir carefully to coat the almonds and continue cooking until rich golden brown and smelling of toffee.
- Pour on to an oiled baking tin, spreading it out. When cold and brittle, remove and chop small or grind in a mill, but not to fine powder.
- Mix the egg yolks and sugar in a large bowl. Dissolve the coffee in boiling water and add gradually. Whisk over a saucepan of boiling water until thick and foamy.
- Remove from heat and continue whisking until cold. Soak the gelatine in the cold water, dissolve over gentle heat and stir into the souffle mixture.
- Place in a basin of cold water with ice and stir gently from time to time until beginning to set.
- Meanwhile, whisk egg whites until stiff but not dry. Whip cream into soft peaks and fold about two-thirds into the coffee mixture.
- Fold in egg whites and half the praline. Turn into the souffle dish, smooth top and chill. When set, peel off paper collar with the help of a knife dipped in hot water.
- Coat the sides of the souffle with some of the remaining praline.
- Whip remaining cream stiff enough to pipe and decorate the top of the souffle.
- Garnish with the rest of the praline.
is this souffle freezable before you add the praline?