Cinnamon And Coffee Soufflés
Makes enough for: 8 people
Equipment
- 8 ramekins measuring 6cm wide x 4cm high
Ingredients
For the pastry cream:
- 85 mls milk
- 1 egg yolk (reserve the egg white for the soufflé)
- 8 g fructose
- 1.25 mls vanilla extract
- 15 g plain flour
For the soufflé dishes:
- 10 g butter, melted
- Cinnamon sugar
For the soufflé:
- 100 g pastry cream
- 30 mls instant coffee, dissolved in 30mls boiling water
- 175 g egg whites (about 5)
- 60 g cinnamon sugar, plus extra for dusting
Method
For the pastry cream:
- In a small sized pot bring the milk to the boil
- In a medium sized mixing bowl whisk the egg yolks, fructose and vanilla extract
- Then whisk in the flour
- Gradually add the boiling milk and whisk continuously
- Pour the mixture back into the pot and over a medium heat, bring to the boil
- Whisk constantly for about 1 minute, to achieve a smooth consistency
- Immediately pour into a glass bowl and sprinkle fructose over the top to prevent a skin forming
For the cinnamon sugar:
- Blitz the fructose and the cinnamon in a food processor until fine
For the soufflé dishes:
- Using a pastry brush, brush the entire inner surface of your ramekins with the melted butter
- Pour some of the cinnamon sugar into each ramekin and rotate until the butter is completely covered
- Shake out the excess into your bowl
- This step is important as it helps the soufflé climb up the ramekin to give it a good rise
For the soufflé:
- Preheat the oven to 170° Celsius with a baking tray on the middle shelf (this is important so that the Soufflés can get a kick start when you put them in the oven)
- Place the pastry cream into the largest glass bowl you have and place over a bain-marie with the water and a gentle simmer
- Once warm slowly whisk in the coffee
- The mixture might split but don’t worry, just keep on whisking until it comes together
- Whisk the egg whites to soft peaks
- Gradually add the cinnamon sugar and whisk until firm but not too stiff
- Whisk a quarter of the egg whites into the pastry cream off the heat, until smooth
- Using a spatula fold in the balance of the egg whites
- Fill your soufflé dishes to the top and smooth off with a palette knife
- Sprinkle the top with the some cinnamon sugar and leave to melt for 1 minute (this will give it a lovely crunchy top)
- Repeat and then thumb the edge
- Bake for 12 minutes
- Serve immediately
Notes
The stronger the coffee you use, the more distinct the coffee flavour will be
You can prepare the pastry cream in advance – allow it to cool down and once cool cover with cling film and refrigerate until needed. You can prepare the soufflés in advance and place in the fridge until you need them. Add an extra minute for every 30 minutes they have been in the fridge after 1.5 hours.
Serve with 250mls cream that has been whisked with the left over cinnamon sugar.
You can prepare the pastry cream in advance – allow it to cool down and once cool cover with cling film and refrigerate until needed. You can prepare the soufflés in advance and place in the fridge until you need them. Add an extra minute for every 30 minutes they have been in the fridge after 1.5 hours.
Serve with 250mls cream that has been whisked with the left over cinnamon sugar.