Ingredients
For the praline:
50 gm castor sugar
50 gm unblanced almonds
For the souffle:
3 eggs, separated
75 gm castor sugar
2 x 15 ml spoons instant coffee granules
175 ml boiling water
12 gm powdered gelatine
3 x 15 ml spoons cold water
300 ml double cream
Method
Prepare a 15cm souffle dish. First make the praline so that it has time to cool. Put the sugar and almonds into a small thick saucepan over gentle heat.
When the sugar is dissolved, stir carefully to coat the almonds and continue cooking until rich golden brown and smelling of toffee.
Pour on to an oiled baking tin, spreading it out. When cold and brittle, remove and chop small or grind in a mill, but not to fine powder.
Mix the egg yolks and sugar in a large bowl. Dissolve the coffee in boiling water and add gradually. Whisk over a saucepan of boiling water until thick and foamy.
Remove from heat and continue whisking until cold. Soak the gelatine in the cold water, dissolve over gentle heat and stir into the souffle mixture.
Place in a basin of cold water with ice and stir gently from time to time until beginning to set.
Meanwhile, whisk egg whites until stiff but not dry. Whip cream into soft peaks and fold about two-thirds into the coffee mixture.
Fold in egg whites and half the praline. Turn into the souffle dish, smooth top and chill. When set, peel off paper collar with the help of a knife dipped in hot water.
Coat the sides of the souffle with some of the remaining praline.
Whip remaining cream stiff enough to pipe and decorate the top of the souffle.
Garnish with the rest of the praline.
