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Hot Tahitian vanilla soufflé, pure arabica coffee reduction

Hot Tahitian vanilla soufflé, pure arabica coffee reduction

Clémence Coute | 2/16/23
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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.

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