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.
