Dessert  Recipes - Frozen Coffee Crunch Souffles Recipe

Ingredients

• 175 g/6 oz/3/4 cup caster (superfine) sugar

• 90 ml/6 tbsp cold water

• 2 egg whites

• 7.5 ml/1 1/2 tsp instant coffee powder or granules

• 7.5 ml/1 1/2 tsp boiling water

• 15 ml/1 tbsp amaretto

• 375 ml/13 fl oz/1 1/2 cups double (heavy) cream

• 8 Amaretti Biscuits, crushed

• Icing (confectioners') sugar, for dusting

• 4 toasted almonds

---

Method:

1. Tie greaseproof (waxed) paper around four ramekins (custard cups) so it stands 5 cm/2 in above the rims.

2. Heat the sugar and cold water gently in a saucepan until the sugar dissolves, then bring to the boil and boil for 3 minutes.

3. Meanwhile, whisk the egg whites until stiff. Pour the syrup on the egg whites, whisking all the time until cool and glossy. Dissolve the coffee in the boiling water and stir in the liqueur.

4. Whisk into the meringue mixture. Whip the cream until peaking and fold into the egg mixture.

5. Pour into the ramekins until they are half-full, then sprinkle with a layer of about two-thirds of the crushed Amaretti Biscuits.

6. Top with the remaining soufflé mixture (it should stand about 2.5 cm/1 in above the rim of each dish). Freeze for at least 2 hours until firm.

7. Carefully remove the paper collars and coat the edges in the remaining crushed biscuits. Dust the tops with sifted icing sugar and top each with a toasted almond.

8. Leave in the fridge for 15-20 minutes to soften slightly before serving.