President Calvin Coolidge Coffee Souffle
"COFFEE SOUFFLÉ (Mrs. CALVIN COOLIDGE) SOURCE: Cook Book (Richmond, Indiana: The Richmond Day Nursery Assocation, 1924. I think other presidents have had this dessert. I've seen it on menus. The Aesthete described it more as a mousse. I added the cream of tartar because I know they used it to stabilize egg whites. Put a pan over boiling water to make double boiler."
Original is 4 servings
Ingredients
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- Whites
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- Garnish
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Nutritional
- Serving Size: 1 (369.2 g)
- Calories 930.8
- Total Fat - 58.7 g
- Saturated Fat - 22.3 g
- Cholesterol - 1991 mg
- Sodium - 420.8 mg
- Total Carbohydrate - 64.5 g
- Dietary Fiber - 1.3 g
- Sugars - 53 g
- Protein - 34.5 g
- Calcium - 396.7 mg
- Iron - 6 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat the coffee, milk, gelatin, and 1/3 cup of the sugar in a double boiler.
Step 2
Add the egg yolks, which have been slightly beaten, the salt, and the remaining 1/3 cup of sugar.
Step 3
Cook until the mixture thickens, whisking frequently; this will take some time, and it will eventually have the consistency of motor oil (it’s the only way she can describe the texture).
Step 4
Remove the coffee mixture from the heat.
Step 5
Beat the egg whites, salt, cream of tartar and the vanilla until stiff.
Step 6
Gently fold the whites into the coffee mixture.
Step 7
When thoroughly combined, pour into a mold, chill until firm.
Step 8
Serve with whipped cream, and garnish with dark-chocolate shavings.
Tips
- Double boiler
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