3 eggs, separated
60 ml (4 tbsp) strong black coffee
15 ml (1 tbsp) Creme de Cacao
75 g (3 oz) sugar
75 g (3 oz) desiccated or flaked coconut
15 g (1/2 oz) powdered gelatine
30 ml (2 tbsp) cold water
150 ml (1/4 pt) double cream
60 ml (4 tbsp) strong black coffee
15 ml (1 tbsp) Creme de Cacao
75 g (3 oz) sugar
75 g (3 oz) desiccated or flaked coconut
15 g (1/2 oz) powdered gelatine
30 ml (2 tbsp) cold water
150 ml (1/4 pt) double cream
method
1. Beat the egg yolks, coffee, Creme de Cacao and sugar in a bowl until thick. Stir in most of the coconut.
2. Melt the gelatine in a bowl of water over a pan of hot water. When clear, pour slowly into the coffee mixture, stirring all the time.
3. Beat the cream until it just holds its shape and fold into the mixture.
4. Whisk the egg whites until nearly stiff and fold them carefully into the mixture when nearly set.
6. Prepare a souffle dish by cutting a band of paper 7.5 cm (3 in) deeper than the dish from a double layer of nonstick paper. Fold over 2.5 cm (1 in) along one of the long edges. Wrap the band around the dish, the folded edge level with the base and the upper edge extending beyond the rim 5 cm (2 in) . Secure firmly with string or paper clips.
7. Spoon the mixture into the dish until it almost reaches the top of the paper band. Chill.
8. Remove the paper and decorate with the remaining coconut, before serving.
2. Melt the gelatine in a bowl of water over a pan of hot water. When clear, pour slowly into the coffee mixture, stirring all the time.
3. Beat the cream until it just holds its shape and fold into the mixture.
4. Whisk the egg whites until nearly stiff and fold them carefully into the mixture when nearly set.
6. Prepare a souffle dish by cutting a band of paper 7.5 cm (3 in) deeper than the dish from a double layer of nonstick paper. Fold over 2.5 cm (1 in) along one of the long edges. Wrap the band around the dish, the folded edge level with the base and the upper edge extending beyond the rim 5 cm (2 in) . Secure firmly with string or paper clips.
7. Spoon the mixture into the dish until it almost reaches the top of the paper band. Chill.
8. Remove the paper and decorate with the remaining coconut, before serving.
serving amount
serves 4 - 6
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