Iced Coffee Soufflé from The Great Ice Cream Book by Jon Croft
This sweet is best done in individual soufflé dishes. Prepare these by lining with double thickness greaseproof paper, so that the paper comes 1 " (2 cm.) above the rim of the dish. This is so...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 6 oz. (175 ml.) castor sugar
- icing sugar and powdered coffee
- 4 egg yolks
- 4 tablespoons Tia Maria
- 4 eggs
- 4 teaspoons instant coffee
- 1½ pints (875 ml.) double cream
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