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–+ servings
Coffee Soufflé
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.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine French
Servings 6
Calories 20 kcal

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

  • Use strong brewed coffee for a more pronounced flavor.
  • Chill the mixing bowl before whipping egg whites for better volume.
  • Fold egg whites gently to keep the mixture airy and light.
  • Substitute espresso for deeper flavor intensity.
  • Add a pinch of cinnamon or nutmeg for warm spice notes.
  • Serve in individual molds or a single large mold.
  • Garnish with shaved chocolate or cocoa powder before serving.
  • Ensure the custard mixture thickens slightly before adding egg whites to avoid separation.
  • Use pasteurized eggs if serving to children or immunocompromised guests.
  • Lightly oil molds before filling to help unmold the souffle cleanly.

Nutrition

Calories: 20kcalCarbohydrates: 30gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 120mgPotassium: 280mgSugar: 28gVitamin A: 250IUCalcium: 60mgIron: 0.6mg
Keyword chilled souffle, classic recipe, coffee dessert, custard, gelatin dessert, Palmer House, vintage, whipped cream topping
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