International
Hot Tahitian vanilla soufflé, pure arabica coffee reduction
1h top chrono for a warm, soft and comforting dessert. That's the aim of Clémence Coute's Tahitian vanilla hot soufflé with pure Arabica coffee reduction from Menna.
Serves 6
Preparation time: 30 min
Cooking time : 30 min
Vanilla custard cream
- 25 cl milk
- 3 egg yolks
- 20 g caster sugar
- 20 g cornstarch
- 2 Tahitian vanilla beans
Soufflé
- 330 g pastry cream
- 12 egg whites
- 180 g caster sugar
Arabica coffee reduction
- 300 g pure Arabica coffee
- 80 g caster sugar
- 30 g glucose
- 15 g Valrhona 58% Ecuador dark chocolate
1 - Tahitian vanilla crème pâtissière: heat the milk in a saucepan with the vanilla pods, split in half and deseeded, and bring to the boil. Using a whisk, whisk the egg yolks with the sugar, then add the cornflour. Once the milk has come to the boil, pour 2/3 of it over the yolk-sugar-Maizena mixture. Stir and pour back into the remaining saucepan of milk, cooking for 2 min while whisking until a gentle boil is reached. Remove to a bowl and cool.
2 - The soufflé : pour the crème pâtissière into a mixing bowl and whisk until smooth. In the bowl of a mixer, whisk the egg whites and sugar until stiff. Gently fold the pastry cream into the stiffly beaten egg whites with a pastry blender until smooth and homogenous. Pour the mixture into soufflé moulds (or high ramekins), generously buttered with butter and lined with caster sugar. Bake at 180°C (gas mark 6) for 12 minutes.
3 - Arabica coffee reduction: in a saucepan, reduce the coffee, sugar and glucose to a syrupy liquid. Pour over the chocolate to bind. Leave to cool and serve in a sauceboat (or shooter) type container.
These recipes might interest you
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
