Carte Noire Instinct have teamed up with master pâtissier and chocolate lover, Eric Lanlard, to create three extra special desserts for National Coffee Week. Serve these clever little soufflés with a dollop of pure Madagascan vanilla ice cream. Heaven...
Hot Coffee Soufflés
2 tbsp. Carte Noire Instinct
80gr golden caster sugar
3 medium eggs
50gr unsalted butter
15gr corn flour
40gr plain flour
1 pinch of salt
Cocoa to dust
Icing sugar to dust
Preheat the oven to 200c
Buttered and dust with cocoa powder the inside of 6 soufflé ramequins.
In a small sauce pan take the milk to the boil with the sugar off the heat add the coffee and stir till dissolve. Separate the eggs.
In a small saucepan melt the butter, off the heat add the flour and corn flour and beat with a wooden spoon.
Put back on the heat and cook it without stopping stirring for 1minute add the warm milk a bit at the time and take the mixture to the boil. Take off the heat whisk in the yolks.
Whisk the egg white with a pinch of salt to a soft pick .fold them gently into the coffee mixture. Fill the ramequin to the top making sure to clean any drip.
Cook for 15 minutes in the oven. Dust with icing sugar and serve immediately and drop a scoop of vanilla ice cream in the middle after opening it gently with a tea spoon.
Carte Noire Instinct combines all of the qualities of finely milled roasted coffee beans with Carte Noire's finest instant coffee to create an aromatic Wholebean Instant coffee that heightens the senses and makes every coffee moment more intense. To find out more and to win your own moment of intensity visit www.facebook.com/cartenoireuk and follow @CarteNoireUK.
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