Iced Souffle

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 3/4 ounce unflavored gelatin (3 tablespoons)
• 1/2 cup cold water
• 8 egg yolks
• 1 1/4 cups sugar
• 2 1/2 cups cold strong brewed coffee
• 4 teaspoons cointreau liqueur (or other orange-flavored liqueur)
• 4 egg whites
• 1 1/2 cups whipping cream
• 1 -2 tablespoon unsweetened cocoa powder, if desired

Recipe

• 1 cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. place inside dish; fasten with tape.
• 2 in a small bowl, soften gelatin in water, 3 to 5 minutes.
• 3 in top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. place over hot water; stir constantly until mixture cooks and resembles thick cream.
• 4 pour into a large bowl; stir in coffee and liqueur.
• 5 refrigerate 30 minutes or until mixture has consistency of thick egg whites.
• 6 in a medium bowl, beat egg whites until soft peaks form. beat in 1/2 cup sugar until stiff but not dry.
• 7 gently fold beaten egg- mixture into partially set coffee mixture. refrigerate about 30 minutes longer.
• 8 whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
• 9 spoon mixture into prepared souffle dish. freeze at least 4 hours. do not freeze overnight because mixture will develop ice crystals.
• 10 to serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.