The answers - coffee souffle
Yep, this post is about big answers. Answers to life, the universe and everything. Or at least about coffee souffle, because that’s what Sharyn asked for.
Mum’s thought was that it sounds like a family-specific variant of a recipe, Sharyn, which is why you’re stuck. She suggests that the only person who can re-recreate it is the person who knows the texture and the flavour ie you.
She says that if she were re-inventing a family recipe, she would start with a recipe. She has given as an example the Fudgy Chocolate Mousse on p. 230 from Stephanie Alexander’s The Cook’s Companion. (Chocolate mousse recipes were to hand, and can have the texture you described.)
Once you have a chocolate recipe (and mousse seems the most probable - she suspects the term ’souffle’ is misleading) try to render it coffee flavoured. For a mocha flavour you could add instant coffee to a chocolate recipe, but for coffee proper you’re going to have to somehow retain the texture and lose the chocolate. Try adding gelatine to a milk-coffee custard base then maybe whipping it.
Hope this helps!
PS The picture is to celebrate my visit to the Royal Canberra Show. It has nothing to do with coffee souffle.
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