15 ml (3 level tsp) gelatine
3 eggs, separated
1/3 cup (75 g) 3oz castor sugar
3 tbsp (60 ml) coffee essence
2/3 cup (150 ml) 1/4 pt fresh single cream
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
1/4 cup (25 g) 1 oz chopped almonds, toasted
3 eggs, separated
1/3 cup (75 g) 3oz castor sugar
3 tbsp (60 ml) coffee essence
2/3 cup (150 ml) 1/4 pt fresh single cream
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
1/4 cup (25 g) 1 oz chopped almonds, toasted
method
1. Prepare six 100 ml (4 fl oz) souffle dishes, by surrounding them with foil to come 2.5 cm (1 inch) above the top of the dish. Secure with adhesive tape.
2. Dissolve the gelatine in 45 ml (3 tbsp) water in a small basin over a pan of hot water.
3. In a deep bowl whisk the egg yolks and sugar together over a pan of hot water until thick. Cool to lukewarm.
4. Add the coffee essence and gelatine to the fresh single cream, whisk into the egg yolk mixture. Leave until beginning to set.
5. Whip the fresh whipping cream until softly stiff. Whisk the egg whites until stiff. Fold the fresh cream and egg whites into the coffee mixture. Turn into the prepared souffle dishes.
6. Refrigerate until set, remove foil and decorate edges with almonds.
2. Dissolve the gelatine in 45 ml (3 tbsp) water in a small basin over a pan of hot water.
3. In a deep bowl whisk the egg yolks and sugar together over a pan of hot water until thick. Cool to lukewarm.
4. Add the coffee essence and gelatine to the fresh single cream, whisk into the egg yolk mixture. Leave until beginning to set.
5. Whip the fresh whipping cream until softly stiff. Whisk the egg whites until stiff. Fold the fresh cream and egg whites into the coffee mixture. Turn into the prepared souffle dishes.
6. Refrigerate until set, remove foil and decorate edges with almonds.
serving amount
serves 6
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