0 (0)


Coffee and cardamom souffles

Coffee and cardamom souffles
Los Angeles Times

A few years ago the Italian coffee company LavAzza hired the world's leading molecular gastronomist, Ferran Adria, to come up with coffee you can eat. The Spanish chef, known as the wizard of foam, converted a cappuccino into what appears ... Read more

Total time: 45 minutes | Serves 8
  • 5 tablespoons unsalted butter, softened
  • 9 tablespoons sugar, divided
  • 2 tablespoons whole cardamom
  • 1 1/2 cups whole milk
  • 1/2 cup freshly ground top-quality coffee beans
  • 1/4 cup flour
  • 5 large eggs, separated
  • 2 ounces bittersweet chocolate
  • 1/4 cup heavy cream
  • 1 tablespoon Kahlua, or to taste, optional

Step 1Use 1 tablespoon of the butter to grease the eight souffle dishes. Use 2 tablespoons of the sugar to dust the insides of the dishes. Set aside.

Step 2Using a mortar and pestle, coarsely crush the cardamom pods. Combine in a small saucepan with the milk and the coffee and bring to a simmer over medium heat, stirring constantly. Remove from the heat and let steep, stirring occasionally, for 15 minutes. Strain through a fine sieve, pressing to extract the liquid. You should have 1 cup.

Step 3Heat the oven to 400 degrees. Melt the remaining butter in a heavy saucepan over medium heat. Using a wooden spoon, stir in the flour and cook, stirring, until the mixture is smooth and bubbly. Add the coffee mixture and cook, stirring constantly, until thickened and smooth and glossy. Stir in 3 tablespoons of the sugar and set aside to cool.

Step 4Using the wooden spoon, beat the egg yolks into the coffee base one at a time, making sure each is incorporated before adding the next.

Step 5Beat the egg whites in a clean bowl until they are thick and foamy, then sprinkle the 2 tablespoons of sugar evenly over the whites. Continue beating until stiff but moist peaks form. Pour the coffee mixture into the whites and, using a rubber spatula, fold until the ingredients are fully blended; do not overmix. Place the prepared dishes on a baking sheet and pour in the mixture.

Step 6Bake in the center of the oven until puffed and lightly browned, 14 to 16 minutes. Serve immediately.

Step 7While the souffles are baking, make a sauce by combining the chocolate and the remaining 2 tablespoons sugar in a small saucepan with one-half cup water. Bring to a boil while stirring constantly; cook until the mixture thickens slightly. Stir in the cream and continue cooking until the consistency is sauce-like. Stir in the Kahlua. Transfer to a small dish and serve hot alongside the souffles.

Note: You will need eight (6-ounce) souffle dishes.


Tofu with kimchi (Dubu kimchi)
Tofu with kimchi (Dubu kimchi)

Creamed spinach
Creamed spinach

Garlic and herb-stuffed tomatoes and zucchini
Garlic and herb-stuffed tomatoes and zucchini

Pork belly with natural cooking juices and kumquat-apricot chutney
Pork belly with natural cooking juices and kumquat-a...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Peach Pie With Duck Fat Crust
Lemon chiffon pie
Chocolate framboise tart
Sour Cherry and Vanilla Cream Scones