Coffee Souffle

Ingredients

  1. egg yoke
  2. condenced milk
  3. instant coffee
  4. water
  5. gelatine
  6. eggwhite
  7. cashew

Steps

  1. Crack the egg yoke (1) into a bowl, then add the condenced milk (125 g) and instant coffee (3 tsp) , and mix until a nice caramel is formed. Do not allow to bubble.
  2. Pour into a bowl (1) and leave to cool down for 15 minutes .
  3. Heat water (1,1/2 cups) and gelatine (3 tsp) then stir till gelatine is dissolved completely. Once gelatine is colled down mix it with the caramel.
  4. Beat eggwhite (1) until formy. Then mix the whites bit by bit to the the gelatine caramel mixture.
  5. Pour into a pudding bowl (1) and leave in fridge for 2 hours minimum. Add some cashew (60 g) and enjoy!

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