Recipe

Cold Coffee Souffle Recipe

Add Step-by-Step Photos	Crossfire / All my dishes 5 months, 3 weeks ago This takes some patience. Prep:75m Cook:120m Servings:10	Crossfire
	cold coffee souffle

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Ingredients

2 tbsp instant coffee

1/2 cup hot water

ice water

1 envelope unflavored gelatin

4 tsp cold water

1 1/3 cups instand nonfat dry milk powder

6 tbsp sugar

1/3 cup oil

1 tsp vanilla

3 tbsp rum (optional)

Directions

In 2 cup class measuring cup, combine coffee and hot water, stir until dissolved. Then add enough ice water to make 1 cup. Refrigerate until very cold; also refrigerate beaters and a large bowl of an electric mixer until cold.

IN a cup, sprinkle gelatin over the 4 tsp of cold water and let stand for about 5 minutes to soften. Add boiling water and stir until gelatin is completely dissolved. Let cool to room temp. (if mixture sets before you're ready to use it, set cup in a pan of hot water to soften gelatin again)

Combine chilled coffee mixture and dry milk in chilled mixer bowl. Beat on high speed until mixture hold soft peaks (about 5 minutes) if mixture spatters, drape a towel or wax paper loosely over bowl and beaters.

Gradually add sugar, beating constantly. Scrape down bowl sides; continue to beat, gradually pouring in oil, vanilla, lemon juice, gelatin mixture and liqueur if used. scrape down bowl sides and beat for 1 more minute.

Fold a 26 inch length of foil into quarters lengthwise and wrap around a 4 cup souffle dish, letting foil extend about 1 inch above rin. Secure with string. Pour coffee mixture into dish, cover, and refrigerate for a least 1 hour or until next day.

Garnish with chocolate decoration if desired.

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