This Coffee Soufflé recipe hails from the historic Palmer House in Chicago, once known for its opulent dining and classic American-French desserts. This particular soufflé blends the deep, rich flavor of coffee with a light, airy texture achieved through whipped egg whites and gelatin. It’s a delightful example of early 20th-century American hotel cuisine, balancing sophistication and comfort. Served chilled and topped with whipped cream, it’s a nostalgic nod to the golden era of hotel dining and the refinement of classic coffee desserts.
Ingredients
- 1 ½ cups strong coffee
- 1 tbsp gelatin
- ⅔ cup granulated sugar (divided)
- ½ cups milk
- 3 eggs (separated)
- ¼ tsp salt
- ½ tsp vanilla extract
- whipped cream (for serving)
Instructions
Step 1: Prepare Coffee Mixture
- Mix 1½ cups coffee, 1 tablespoon gelatin, ⅓ cup sugar, and 1½ cups milk in a double boiler. Heat gently.
Step 2: Add Egg Yolks
- Add 4 egg yolks, slightly beaten, combined with ⅓ cup sugar and ¼ teaspoon salt. Stir well.
Step 3: Cook Until Thickened
- Continue cooking over the double boiler until the mixture thickens slightly. Remove from heat.
Step 4: Fold in Egg Whites
- Beat 4 egg whites until stiff. Gently fold into the warm coffee mixture with ½ teaspoon vanilla.
Step 5: Chill and Serve
- Pour into molds or serving dishes. Chill until firm (2–3 hours). Serve cold with whipped cream.
Tips
- Substitute instant espresso for brewed coffee for a bolder flavor.
- Add 1 tablespoon of coffee liqueur for an adult twist.
- For a dairy-free version, use almond milk and coconut whipped cream.
- Chill in small ramekins for individual servings.
Nutrition
Calories: 20kcalCarbohydrates: 30gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 120mgPotassium: 280mgSugar: 28gVitamin A: 250IUCalcium: 60mgIron: 0.6mg
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