- For: 4 servings
- Time: 120 minutes
Ingredients:
3 eggs
2 tbsps coffee
12 grs jell-o
300 ml skimmed milk
2 tbsps rum
180 ml boiling water
3 tbsps cold water
75 grs sugar
Praline:
50 grs sugar
50 grs almonds
Preparation:
- Melt the sugar into a light caramel adding the chopped almonds and stirring while heating.
- 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.
- 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.
- Remove from fire and beat while it cools off.
- 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.
- Add the soufflé stirring slowly.
- Put in the freezer stirring it every once in a while.
- Beat the egg yolks till it’s a smooth stiffness.
- Add the skimmed milk which should be very cold and add the cold coffee cream slowly. Finally add the egg whites and the rum.
- Fill the soufflé mold and put in the freezer for a few hours.
- Once it is hardened, remove the paper and pour the praline on top.
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