coffee and souffle rhymes



Coffee Soufflé
[Serves 4]

125ml milk
60ml espresso coffee
50 grams caster sugar
25 grams butter
25 grams cornflour/cornstarch
2 egg yolks
2 egg whites
1 tablespoon caster sugar, extra

Preheat your oven to 180°C/350°F – place an oven tray in the oven and let this heat up too. When it comes to cooking your soufflés place them on this heated tray to ensure they maximise their exposure to heat, which will in turn, help them rise.

Prepare the moulds:
Butter your moulds using upward strokes – this helps to guide your soufflé to the heavens. Then drop a spoonful of caster sugar into the mould, start tilting and turning the mould to ensure it’s completely coated. Remove any excess sugar.

remainder of recipe here: 

Read more:


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: