Cold Coffee Soufflé

• For: 4 servings
• Time: 120 minutes

Praline:
50 grs sugar
50 grs almonds

Preparation:

1. Melt the sugar into a light caramel adding the chopped almonds and stirring while heating.
2. Grease a marble piece and pour the candy on top to make the shape of a cake. Once it is cold, remove it and cut it with an electric cutter to make it chunky.
3. Butter a soufflé mold of 15cm in diameter and put a double paper on the exterior for it to be 8cm from the border. Butter the paper on the inside. Mix the yolks with the sugar in a bowl; beat them until they become a foamy cream.
4. Remove from fire and beat while it cools off.
5. Put jell-o to soak in cold water. Put it on fire and when it’s soft stir with a wooden spoon until it is completely diluted.
6. Add the soufflé stirring slowly.
7. Put in the freezer stirring it every once in a while.
8. Beat the egg yolks till it’s a smooth stiffness.
9. Add the skimmed milk which should be very cold and add the cold coffee cream slowly. Finally add the egg whites and the rum.
10. Fill the soufflé mold and put in the freezer for a few hours.
11. Once it is hardened, remove the paper and pour the praline on top.