Italian Ice Cream and Sorbets Recipes - Mocha Soufflé (Soufflé Caffe) Recipe

Ingredients

• 60 ml/4 tbsp ground coffee

• 10 ml/2 tsp instant coffee granules or powder

• 150 ml/2/3 cup full cream milk

• 2 egg whites

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 100 g/4 oz plain (semi-sweet) chocolate

• 150 ml/2/3 cup double (heavy) cream

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Method:

1. Heat the ground coffee, instant coffee and milk in a saucepan until just boiling and remove from the heat. Set aside for 10 minutes then strain.

2. Whisk the egg whites in a bowl and add the sugar. Stand the bowl over a pan of simmering water and whisk for 5-6 minutes until the meringue mixture holds its shape.

3. Remove from the heat and continue whisking for 2 minutes. Place the chocolate in a bowl and melt over a pan of hot water.

4. Add the coffee milk and remove from the heat. Stir until the mixture cools.

5. Whip the cream until softly peaking and blend into the coffee chocolate mixture.

6. Fold in the meringue mixture and turn into a freezer proof container. Cover with a lid and freeze until firm.