Coffee soufflé

Category: Confectionery

Ingredients

Heavy cream (better than 38%, I took 33%) 1/2 liter
Sugar 150 g
Gelatin 15g
Instant coffee 1/2 tsp
Rum 1 tbsp. l.
Eggs 2 pcs

Cooking method

  • Beat the protein with 1/2 sugar, carefully add the yolk there. Whisk in the cream with the remaining sugar. Dilute gelatin and coffee in rum (hot, of course), cool to room temperature. Combine the cream with the egg, and whisk, add the gelatin. Well, we put it in the refrigerator, of course. I'll tell you right away, it's very sweet))


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