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Frozen Espresso Hazelnut Souffle
Frozen Espresso Hazelnut Souffle This recipe was featured on
"You're the Chef" episode #707.
Watch this episode on Google Video.
Yield: ten, 2" souffles


1 Tbsp. powdered gelatin
1/4 c. hazelnut coffee flavoring
2 each whole eggs
3 each egg yolks
1 c. granulated sugar
1/4 lb. white chocolate, chopped
1 Tbsp. instant espresso crystals
2 Tbsp. hot water
2 1/2 c. heavy cream, beaten to stiff peaks

Bloom the gelatin in the hazelnut flavoring by sprinkling the gelatin over the liquid and mixing it together. Allow the gelatin to absorb the liquid and become thick.

Combine the eggs and sugar over a hot water bath until the sugar is dissolved. Beat until they double in size.

Melt the white chocolate over a hot water bath.

Combine the espresso and hot water until dissolved.

Thoroughly combine the bloomed gelatin, melted white chocolate and the espresso into the warm egg mixture.

Beat over an ice-water bath until cool and slightly thickened.

Fold in the beaten heavy cream.

Pour into molds and freeze at least 6 hours or overnight.

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