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Iced Coffee Souffles

Nicolas Houchet Le Cordon Bleu
To make this recipe you will need to brew the coffee and use 6 cups, glasses or ramekins that have the capacity to hold 125ml of liquid. You will also need some food grade acetate and some selotape.
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine French
Servings 6


  • ***Coffee Sabayon***
  • 6 Egg Yolks
  • 100 g Caster Sugar
  • 80 ml Water
  • 20 g Lavazza Kafa Forest Ground Coffee or whatever ground coffee you have
  • 6 g Gelatine Leaves approx 3 leaves
  • 450 ml Whipping Cream
  • ***Italian Meringue***
  • 100 g Granulated Sugar
  • 40 ml Water
  • 3 Egg Whites
  • ***To Garnish***
  • 150 ml Whipping Cream
  • 18 Chocolate Covered Coffee Beans
  • Cocoa Powder for dusting


  • Wrap 6 cups with food grade acetate and seal with selotape, you make need to make two small snips to allow for the handle so you can slide the acetate half-way down the cup.
  • To make the sabayon, beat the whipping cream until it forms soft peaks and reserve in the fridge.
  • Place the gelatine in a bowl of cold water and leave to soften.
  • Heat the water to 95 degrees Celsius and infuse the coffee in a small cafetiere for 10 minutes, then strain into a mug or bowl and set aside.
  • Combine the eggs and sugar in a bowl and whisk until pale and thick. Add the coffee and place over a bain marie, whisk until thick and creamy.
  • Take the gelatine and squeeze out all of the excess water, add it to the egg mixture and whisk again until cool.
  • For the Italian meringue, heat together the sugar and water in a saucepan until it reaches 118 degrees Celsius. 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 eggs whites, whisking continuously until the meringue is cool, smooth and glossy
  • Gently mix the Italian meringue with the sabayon until evenly combined with no visible white lumps of meringue. Then fold through the whipped cream.
  • Divide evenly between the cups and fill to the top of the acetate, smooth the tops with a palette knife. Transfer to the freezer and leave to set for at least 2 hours.
  • To serve, whip the remaining cream to soft peak stage and remove the acetate from the cup, pipe whipped cream on top in a dome (so that it looks like coffee foam) dust with cocoa powder and garnish with chocolate coffee beans.
  • Place in the fridge so the cream sets and leave them to thaw in the fridge for at least 30 mins before serving.