Chilled Coffee and Praline Soufflés Recipe

Chilled Coffee and Praline Soufflés Recipe

A smooth coffee soufflé with a crushed praline topping that is spectacular and easy to make.

Ingredients : (Serves 6)

150 g/5 oz/¾ cup caster (superfine) sugar

75 ml/5 tablespoons water

150 g/5 oz/generous 1 cup blanched almonds, plus extra for decoration

120 ml/4 fl oz/½ cup strong brewed coffee, e.g. hazelnut-flavored

15 ml/1 tablespoon powdered gelatin

3 eggs, separated

75 g/3 oz/scant ½ cup soft light brown sugar

15 ml/1 tablespoon coffee liqueur, such as Tia Maria, Kahlua or Toussaint

150 ml/¼ pint double (heavy) cream, plus to decorate (optional)

Method :

Cut a paper collar from a double layer of baking parchment, 5 cm/2 in deeper than a 900 ml/1½ pint soufflé dish. Wrap around the dish and tie in place with string. Chill. Oil a baking sheet. Heat the caster sugar in a small heavy pan with the water until the sugar dissolves. Boil rapidly until the syrup becomes pale golden. Add the almonds and boil until dark golden.


Pour the mixture on to the baking sheet and leave to set. When hard, transfer to a plastic bag and break into pieces with a rolling pin. Reserve 50 g/2 oz/½ cup and crush the remainder. Pour half the coffee into a small bowl; sprinkle over the gelatin. Leave to soak for 5 minutes, then place the bowl over a pan of hot water; stir until dissolved.


Put the egg yolks, soft light brown sugar, remaining coffee and liqueur in a bowl over a pan of simmering water. Whisk until thick and foamy, then whisk in the dissolved gelatin. Whip the cream until soft peaks form, then whisk the egg whites until stiff. Fold the crushed praline into the cream, then fold into the coffee mixture. Finally, fold in the egg whites, in two batches.


Spoon into the soufflé dish and smooth the top; chill for at least 2 hours or until set. Put in the freezer for 15-20 minutes before serving. Remove the paper collar by running a warmed metal spatula between the set soufflé and the paper. Whisk the cream for decoration, if using, and place large spoonfuls on top. Decorate with the reserved praline pieces and whole blanched almonds.

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