This Monday (1st of October) is International Coffee Day, and Australians can ensure they're not latte to the party with this tasty recipe.
Internationally renowned culinary arts institute Le Cordon Bleu, which recently opened a Brisbane campus, has created a recipe that will perk up any Monday and have people licking their lips as they celebrate International Coffee Day.
International Coffee Day was established in 2015 by the International Coffee Organisation to help raise awareness of sustainable coffee cultivation and fair-trade practices within the coffee industry.
Le Cordon Bleu's Technical Director for Australia, Tom Milligan, has developed a recipe that's a perfect blend of caffeine and cool for thirsty Australians.
"I love coffee and this recipe is just what's needed to ensure you're refreshed and wide awake on International Coffee Day. Coffee is so versatile and this recipe can be easily adapted to suit different tastes for different strengths," said Tom Milligan.
Iced Coffee Souffle
Preparation time: 30 minutes
Freezing time: 2 hours
6x125 ml ramekins
6 egg yolks
20g Lavazza Kafa Forest Ground Coffee
3 gelatine leaves (6 g), soaked in cold water and squeezed to remove excess water just before adding
450ml whipping cream
3 egg whites
150ml whipping cream
18 chocolate-covered coffee beans
unsweetened cocoa powder
To make the frozen soufflé look like a hot soufflé which has risen, wrap the outside of ramekins with a double layer of waxed paper, 3 cm higher than the ramekins. Secure with tape or kitchen twine.
Combine the egg yolks and sugar in a heatproof bowl and whisk until thick and pale yellow. Heat the water to 95˚C. Place the Lavazza Kafa Forest Ground Coffee in the cafeteria and add the hot water, allowing to infuse for 2 minutes before pressing through the filter to remove the ground coffee. Add the coffee to the yolks and sugar mixture and combine well. Place the bowl containing the egg yolk mixture over a saucepan of simmering water. Whisk until the mixture becomes creamy and falls like a ribbon from the whisk. Add the gelatine to the warm sabayon and stir until dissolved. Remove from the heat and whisk until the mixture cools. In a separate chilled bowl beat the cream until soft peaks form. Keep chilled.
In a saucepan heat together the sugar and water, until it reaches 118˚C. Meanwhile whisk the egg whites in a very clean, dry bowl until they start to form soft peaks. Gradually pour the cooked sugar syrup onto the egg whites while continuing to whisk. Continue to whisk until the meringue is cool, smooth and glossy.
Gently fold the sabayon and the Italian meringue together, then fold in the whipped cream, incorporating as much air as possible into the mixture. Immediately pour the coffee-flavoured sabayon into the prepared ramekin dishes right up to the edge of the paper collar. Smooth the surface of each soufflé and freeze until set, about 2 hours.
Beat the cream in a chilled bowl until soft peaks form and the cream clings to the whisk or beater. Remove the paper collar from each ramekin. Top with whipped cream, dust with cocoa powder and garnish with chocolate-covered coffee beans.