Con l’estate arriva anche il caldo. Che ne dici di un bel caffè freddo? E magari con anche un po’ di granella di cioccolato sopra…? Allora guardiamo insieme questa ricetta!
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Iced Coffee Soufflé
serves: 6-8
calories per serving: 164
fat per serving: 12g
Ingredients:
· 1 tablespoon good-quality instant coffee granules or powder
· 30g dark chocolate, broken into pieces, plus a little extra, grated, to decorate
· 1 tablespoon brandy or dark rum
· 2 medium eggs, separated
· 142ml pot double cream
· 60g caster sugar
Preparation:
1. Put the coffee, 1 tablespoon of hot water and the chocolate in to a small bowl and microwave on full power for 30 seconds, or melt over a pan of simmering water. Add the brandy or rum and stir to make a smooth sauce. Set aside.
2. Whisk the egg whites in a bowl, whisk the cream in another bowl and whisk the egg yolks and sugar in a third large bowl until thick and creamy. To this third bowl, add the chocolate sauce and mix well, then fold in the cream.
3. Lastly, fold in the egg whites. Pour into six small ramekins or 8 espresso-size cups or glasses. Freeze for about 4 hours. Use within 1 month.
to serve:
Take out the freezer 10 minutes before serving and sprinkle with grated chocolate.
granule – granello
grated – grattugiato
to decorate – decorare
simmering – ribollente, che sobbolle
to set aside – mettere da parte
ramekin – pirottino, terrina
to sprinkle – cospargere
