Iced Mascarpone And Coffee Soufflé Recipes

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ICED SOUFFLE



Iced Souffle image

I found this in "the best of international cooking". It looks very yummy and I can just taste the coffee flavor right now... Make sure you make it ahead! It will take a half an hour to chill, then you must complete a few more steps and then 30 minutes again and freeze for four hours! But its worth it!

Provided by superblondieno2

Categories     Frozen Desserts

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

3/4 ounce unflavored gelatin (3 tablespoons)
1/2 cup cold water
8 egg yolks
1 1/4 cups sugar
2 1/2 cups cold strong brewed coffee
4 teaspoons Cointreau liqueur (or other orange-flavored liqueur)
4 egg whites
1 1/2 cups whipping cream
1 -2 tablespoon unsweetened cocoa powder, if desired

Steps:

  • Cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. Place inside dish; fasten with tape.
  • In a small bowl, soften gelatin in water, 3 to 5 minutes.
  • In top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. Place over hot water; stir constantly until mixture cooks and resembles thick cream.
  • Pour into a large bowl; stir in coffee and liqueur.
  • Refrigerate 30 minutes or until mixture has consistency of thick egg whites.
  • In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.
  • Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.
  • Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
  • Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.
  • To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.

Nutrition Facts : Calories 275.1, Fat 16.6, SaturatedFat 9.4, Cholesterol 199.9, Sodium 47, Carbohydrate 26.8, Fiber 0.2, Sugar 25.2, Protein 6.1

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