Souffle Ingredients
6 egg yokes
½ cup of sugar
1 cup of whipped cream
4 teaspoon of gelatin powder dissolved in ½ cup of hot water left to cool
60 grams of grated bitter chocolate
1½ tablespoon of coffee liquor
1 teaspoon of instant coffee dissolved in 1 teaspoon of water
Preparation of Dessert Recipe
- Zabaglione: Place the eggs and sugar in a recipient in a steamed cooking position, keep on low flame; cook for about 5-10 minutes beating constantly till it sponges and thickens up. Take off the fire and place in a recipient with ice, keep beating till its cold.
- Add little by little the whipped cream and dissolved gelatin to the eggs that were just beaten. Divide the mixture in 2 portions; to one you mix the chocolate and liquor coffee, and the other you add the dissolved coffee.
- Place alternate spoons of the chocolate mixture and coffee one in 4 individual molds, which you should have placed a neck of aluminum paper. (3 cm. high) Stir very lightly with a thin long stick and refrigerate till ready.
4 servings
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