Can’t survive the day without a coffee hit? You’ll love the taste and cloud-like texture of this melt-in-your mouth medley of velvety Kahlua, and deep, dark espresso. A bona fide cure for coffee-jitters and caffeine cravings.
¼ cup rice flakes (I used Special K Original)
½ tsp ground ginger
½ tsp ground cinnamon
3 tbsp caster sugar
½ tsp corn flour
½ tsp plain flour
2 tbsp milk
1 tbsp coffee flavoured liqueur (I used Kahlua)
1 shot of espresso
2 egg whites
Preheat oven to 180C
In a food processor, blend the rice flakes, ginger, and cinnamon until mixture becomes a fine powder. Spray inside two ¾ cup (185ml) ovenproof ramekins with cooking-oil spray or lightly grease with butter. Sprinkle base and sides of the ramekins with the ginger-cinnamon rice flake powder, shaking off any excess and place ramekins on baking tray.
Over medium heat, combine sugar, cornflour and plain flour in a small saucepan. Use a whisk to gradually whisk in the milk and liqueur. Cook, whisking constantly, for approx. 5 minutes or until the milk mixture boils and thickens slightly. Remove from heat. Add the coffee and whisk until combined. Transfer to a medium bowl.
In a clean bowl, using an electric whisk, beat the egg whites with a pinch of salt on high speed until the whites are very stiff – this should take about 3 minutes. Working gently, fold 2 spoonfuls of the stiff egg whites into the coffee mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Divide the mixture between the ramekins and level the tops. Wipe the rims of the dishes clean.
Place into the pre-heated oven and bake for about 12 minutes, or until the soufflés are a lovely golden colour and have risen nicely. Serve immediately. My tip, serve with a hot coffee custard – poured into the centre of the soufflé.