Soufflé au cafe

Soufflé au café

For 4 persons

  • 3 egg yolks
  • 5 egg whites
  • 125 gr. powdered sugar
  • 5 gr. coffee beans
  • 5 gr. butter
  • Sugar
  • 25 gr. cream of rice
  • 25 cl. milk
  • Salt

 

30 mn + 10 mn de repos.
30 mn. 200°C.(th.7)/425-450 °F

 


 

 

  1. Heat the beans in the oven, then add the milk to boiling, then remove from heat and let steep for 10 minutes.
    Beat the egg yolks with a whisk with 100 gr. sugar poudre.Ajoutez cream of rice, then add gradually milk flavored (free coffee beans).
  2. Heat the mixture over low heat, stirring without ceasing. Remove from fire when boiling. Let cool, stirring occasionally.
    Preheat oven to 200 ° C. (th.7)
  3. Butter a mold soufle and sprinkle the sugar poudre.Battez the egg whites to snow farm with 1 pinch of salt fin.Ajoutez the remaining powdered sugar and continue beating a little.
  4. Fold the whites gently into the snow cream cooled in preparation for lifting the bottom up with a spoon bois.Versez this into the pan, sprinkle sugar glace.Enfournez half-height for 20 minutes . Serve immediately because soufle does not, the guests ahead.