I spent three months developing this recipe for cinnamon and coffee soufflés due to a whole lot of factors. The first time I made them, the coffee taste was so overpowering that even I could not enjoy them, and I love coffee in anything. Dave only likes coffee in coffee so for him they were bad. The second time the coffee was gritty and no one likes to eat a dessert that resembles sand. Third time was a charm and then of course I made sure that the recipe was perfect by baking them again. The one thing I have learnt is that if you have left over soufflé mix you can churn it in an ice cream churner with great results. If you don’t want to do that, the cinnamon and coffee soufflés can be frozen with success. Soufflés are the one thing most home cooks find daunting, and it is also the one recipe that is actually easy to get right. It is all about following a few simple tips and the nicest thing about this recipe for cinnamon and coffee soufflés is that you can prepare them in advance and then just pop them into the oven as you are getting ready to serve dessert.
Have you made soufflés before?
What I blogged: