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Coffee Praline Souffle
Ingredients (serves 4)
3 eggs, separated
2/3 cup brown sugar
1/2 cup strong brewed black coffee, cooled
1 tablespoon gelatine
300ml carton thickened cream
Almond praline
3/4 cup white sugar
1/4 cup water
1 1/4 cups blanched almonds
Method
Cut a sheet of baking paper long enough to go around a 13.5cm (base), 4-cup capacity souffle dish. Fold baking paper in half, long edge to long edge. Secure with string around the outside of souffle dish, forming a high collar. Line a baking tray with baking paper.
Make almond praline Place sugar and water into a heavy-based saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves. Stop stirring. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until light golden. Add almonds. Cook for 5 minutes, stirring occasionally, or until golden brown. Pour over baking tray. Stand at room temperature for 1 hour or until set. Break up. Pulse in a food processor until roughly chopped. Set 1/4 cup praline aside.
Place egg yolks, brown sugar and 1/4 cup of coffee into a heatproof bowl. Place over a saucepan of simmering water. Whisk for 6 minutes or until mixture becomes thick and frothy. Remove from heat. Pour remaining 1/4 cup coffee into a heatproof jug. Sprinkle with gelatine. Stand jug in saucepan. Stir with a fork until dissolved. Add warm gelatine mixture to warm custard mixture (mixtures must both be at the same temperature when combining to prevent lumps from forming).
Using an electric mixer, beat cream to soft peaks. In a separate clean bowl, beat eggwhites until stiff peaks form. Fold cream and praline through custard mixture. Gently fold eggwhites through custard mixture. Carefully pour mixture into souffle dish. Refrigerate for at least 6 hours, or overnight if time permits.
Carefully remove collar from souffle. Sprinkle with reserved praline. Spoon into bowls. Serve.
For the praline:
50 gm castor sugar
50 gm unblanced almonds
For the souffle:
3 eggs, separated
75 gm castor sugar
2 x 15 ml spoons instant coffee granules
175 ml boiling water
12 gm powdered gelatine
3 x 15 ml spoons cold water
300 ml double cream
Method:
PREPARE a 15cm souffle dish. First make the praline so that it has time to cool. Put the sugar and almonds into a small thick saucepan over gentle heat.
When the sugar is dissolved, stir carefully to coat the almonds and continue cooking until rich golden brown and smelling of toffee.
Pour on to an oiled baking tin, spreading it out. When cold and brittle, remove and chop small or grind in a mill, but not to fine powder.
Mix the egg yolks and sugar in a large bowl. Dissolve the coffee in boiling water and add gradually. Whisk over a saucepan of boiling water until thick and foamy.
Remove from heat and continue whisking until cold. Soak the gelatine in the cold water, dissolve over gentle heat and stir into the souffle mixture.
Place in a basin of cold water with ice and stir gently from time to time until beginning to set.
Meanwhile, whisk egg whites until stiff but not dry. Whip cream into soft peaks and fold about two-thirds into the coffee mixture.
Fold in egg whites and half the praline. Turn into the souffle dish, smooth top and chill. When set, peel off paper collar with the help of a knife dipped in hot water.
Coat the sides of the souffle with some of the remaining praline.
Whip remaining cream stiff enough to pipe and decorate the top of the souffle.
Garnish with the rest of the praline.
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