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 Coffee Souffle with Praline Recipe
Today I want to invite you to a delicate souffle with a subtle aroma of coffee. It can be crunchy or with juicy pieces of nuts inside. It all depends on your taste and desire. It is not as difficult as it seems.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 240 minutes
Servings
Ingredients
Praline:
Souffle:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 240 minutes
Servings
Ingredients
Praline:
Souffle:
Instructions
  1. To start, we will prepare all the necessary ingredients for making our coffee souffle. Instead of custard coffee, you can take instant coffee, but increase its amount. Instead of peanuts, you can take any other nuts. Brew the coffee and cool it.
    To start, we will prepare all the necessary ingredients for making our coffee souffle. Instead of custard coffee, you can take instant coffee, but increase its amount. Instead of peanuts, you can take any other nuts. Brew the coffee and cool it.
  2. In a bowl, pour cold milk, and pour the gelatin. Leave everything for 40 minutes to swell. Then dissolve the gelatin until smooth and cool.
    In a bowl, pour cold milk, and pour the gelatin. Leave everything for 40 minutes to swell. Then dissolve the gelatin until smooth and cool.
  3. While the gelatin swells, make a praline. Put the nuts in the pan and put them on medium heat and fry a little. Then pour in the sugar, add the fire and will, stirring, heat until the sugar dissolves and turns it into caramel.
    While the gelatin swells, make a praline. Put the nuts in the pan and put them on medium heat and fry a little. Then pour in the sugar, add the fire and will, stirring, heat until the sugar dissolves and turns it into caramel.
  4. Cover the baking sheet with baking paper, brush with butter and transfer the nuts to the caramel, flatten. Remove to cool in a cool place.
    Cover the baking sheet with baking paper, brush with butter and transfer the nuts to the caramel, flatten. Remove to cool in a cool place.
  5. After the nuts have cooled, break everything into pieces and turn into crumbs using a blender.
    After the nuts have cooled, break everything into pieces and turn into crumbs using a blender.
  6. In a bowl, pour the cream, add the powdered sugar and beat on medium speed until dense peaks. Just make sure you don't turn everything into butter.
    In a bowl, pour the cream, add the powdered sugar and beat on medium speed until dense peaks. Just make sure you don't turn everything into butter.
  7. Pour cold coffee into the whipped cream.
    Pour cold coffee into the whipped cream.
  8. Pour in the cooled gelatin. Mix everything well.
    Pour in the cooled gelatin. Mix everything well.
  9. Pour in the praline, leaving a little for decoration. Mix everything until the praline is evenly distributed.
    Pour in the praline, leaving a little for decoration. Mix everything until the praline is evenly distributed.
  10. Shape, I have a round vase, so I can not say the volume, cover with film and immediately transfer the mass to it. Flatten the surface and put it in the refrigerator for 2-3 hours.
    Shape, I have a round vase, so I can not say the volume, cover with film and immediately transfer the mass to it. Flatten the surface and put it in the refrigerator for 2-3 hours.
  11. And now the most interesting thing. The structure and taste of this souffle, due to the fact that it contains praline, changes over time. If the first hours are a dense souffle with crunchy nut crumbs. Then after 12 hours, it is a more tender souffle with moist nuts. The crunch is almost gone. And after 8 hours, the souffle has holes and is quite raw. Melted caramel flows out like syrup. So it's like a souffle is one thing, but tastes change. After the souffle has set, turn it over on a plate, remove the film and garnish with the remaining praline and mint. Well, I also added apricots, they fit in perfectly.
    And now the most interesting thing. The structure and taste of this souffle, due to the fact that it contains praline, changes over time. If the first hours are a dense souffle with crunchy nut crumbs. Then after 12 hours, it is a more tender souffle with moist nuts. The crunch is almost gone. And after 8 hours, the souffle has holes and is quite raw. Melted caramel flows out like syrup. So it's like a souffle is one thing, but tastes change. After the souffle has set, turn it over on a plate, remove the film and garnish with the remaining praline and mint. Well, I also added apricots, they fit in perfectly.
  12. Bon appetit.
    Bon appetit.
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