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Show How To Make A Fluffy Souffle The hot souffle is always a favorite fa-vorite dessert and may be made with a variety of flavorings. Especially good is the Coffee Souffle, based on a delicate coffee-and-c o c o a flavored flav-ored custard It is made fluffy with beaten egg whites. The inexperienced inexperi-enced cook need not be afraid of this recipe. The lightness of the souffle depends on the beating .of the egg whites. They should be The fine flavor of coffee is apparent in this favorite hot dessert. Deaten unui xney , . are stiff (but not dry) and then folded into the custard sauce carefully so that the air that has been introduced does not escape. The coffee will carry fullest flavor if it is brewed just before using, from a vacuum-packed ar where freshness is held intact under the resealable cap. And the souffle, of course, should be served as soon as it is baked. Coffee Souffle (6 servings) '3 cup flour 3 tablespoons eocoa i teaspoon salt 1 cup brewed coffe 4 eggs, separated i,!. cup sugar Mix flour, cocoa, and salt. Stir in coffee slowly. When well blended, cook over low heat, stirring stir-ring constantly, until' mixture is very thick. Beat egg yolks until light and add coffee mixture slowly, stirring constantly. Stir in sugar. Beat egg whites until stiff but not dry and fold into coffee-cocoa coffee-cocoa mixture. Pour into well-greased well-greased casserole and bake in slow oven (325 deg. F.) for one hour until set. Serve at once plain or with custard or hard sauce. |