Hot Tahitian vanilla soufflé, pure arabica coffee reduction

Clémence Coute | 2/16/23

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.