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You are here: Home / Recipes / Baking and Desserts / Iced Coffee Souffles Dessert

Iced Coffee Souffles Dessert

April 14, 2016 by Sarah Trivuncic 18 Comments

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These miniature iced coffee soufflés are a light mousse like dessert finished with a hand piped chocolate feather. Recipe by Le Cordon Bleu.

Iced Coffee Souffles Cordon Bleu Recipe

I have only previously made baked goats’ cheese soufflés so my curiousity was piqued upon an invite by Great Italian Chefs to an evening where how to make Iced Coffee Soufflés would be demonstrated by Le Cordon Bleu Master Pastry Chef Nicholas Houchet.

If you’ve been watching Bake Off Crème de la Crème lately you’ll know pastry cheffing is a very serious business indeed. Wanting to compare how London’s Le Cordon Bleu headquarters in Bloomsbury Square matched up to Leith’s and the Raymond Blanc Cookery School I snapped up the opportunity to attend.

Roberto Petza Sardinian Michelin Starred Chef of Sapposentu

Nevertheless I should point out that the main star of the show was the charming Michelin star chef Roberto Petza of Sardinia’s S’Apposentu and he had flown into London especially to represent Great Italian Chefs at this event.

Roberto was cooking Jerusalem artichokes with coffee dressing – and yes you will have noticed a coffee theme to the menu as the evening’s sponsor was Italian coffee brand Lavazza.

UK Coffee Week Project Waterfall

Fittingly, Lavazza are also friends of this week’s UK Coffee Week – an initiative celebrating the coffee industry and raising money to improve the quality of drinking water and sanitation in countries from where coffee is grown.

Jerusalem Artichoke Salad by Roberto Petza Sardinian Michelin Starred Chef of Sapposentu

But back to the cooking. Jerusulem artichokes are not something I’ve cooked that often – they’re not typical supermarket veg unless you live somewhere upmarket. Roberto’s method cooking them pretty much sweated them in the pan with the lid on for around 45 minutes. No boiling water involved but there was some pancetta adding a bacon tang and then the whole thing was dressed up with edible flowers and chopped radish, shallots and fennel.

I swear I just threw this at the plate. But it looks similar enough to the recipe card photo not to embarrass me!

Whilst our Jerusalem artichokes were cooking and everyone chopped their vegetables and made their coffee dressings, Roberto swept around Le Cordon Bleu’s training kitchen attentively checking everyone’s pans. So we could say this was a joint effort.

Cooking at Cordon Bleu London

Moving on to preparing that iced coffee soufflé, chef Nicholas enlisted some help from a volunteer and demonstrated the iced coffee soufflé dessert.

Piping chocolate feather decorations at Le Cordon Bleu London

And he showed us how to pipe chocolate feathers for the all important finishing touch. I’ve noticed on Bake Off Créme de la Créme that those finishing touches are what turns a classic recipe into a showstopper. I need to brush up on my finishing touches!

Chocolate truffles Cordon Bleu London

He’d also treated us by making some dark chocolate truffles with orange to taste alongside. Oh to bash out stuff this elegant! I merrily perused Le Cordon Bleu’s brochure on the tube home – their London alumni include Peggy Porschen, Luiz Hara and even reality show star John Whaite who attended to polish up his pastry skills after winning the Great British Bake Off.

For anyone who has been sat on the edge of their seat watching the high end pastry techniques in Bake Off Crème de la Crème, Le Cordon Bleu is the ultimate cookery school to train in this field.

Their Diplôme de Pâtisserie with Culinary Management and an internship pathway takes 15 months involving 1000+ hours’ training. Or more accessibly there are half day and one day courses such as chocolate workshops or artisan Italian bread costing in the region of £175 per day.

Print Recipe
5 from 5 votes

Iced Coffee Souffles Dessert

If you like smooth and creamy frozen treats, this delightful iced coffee soufflé will please your taste buds.
Prep Time30 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 30 minutes mins
Course: Patisserie
Cuisine: French
Servings: 6
Author: Roberto Petza for Cordon Bleu event

Ingredients

  • For the Coffee-flavoured sabayon:
  • 6 egg yolks
  • 100 g caster sugar (superfine baking sugar)
  • 80 ml water
  • 20 g Lavazza Kafa Forest Ground Coffee
  • 3 gelatine leaves 6g, soaked in cold water and squeezed to remove excess water just before adding
  • 450 ml whipping cream
  • For the Italian meringue:
  • 100 g caster sugar (superfine baking sugar)
  • 40 ml water
  • 3 egg whites
  • For the garnish
  • 150 ml whipping cream whipped
  • 18 chocolate-covered coffee beans
  • Unsweetened cocoa powder
  • You will need:
  • Cafetiere
  • 6 x 125 ml ramekins

Instructions

  • Wrap 6 ramekins with a double layer of baking paper and secure with tape or string.
  • To make the sabayon, beat the whipping cream until it forms soft peaks and reserve in the fridge. Heat the water to 95°C 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. Add the gelatine and whisk again until cool.
  • For the Italian meringue, heat together the sugar and water in a saucepan until it reaches 118°C. 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 egg whites, whisking continuously until the meringue is cool, smooth and glossy.
  • Gently mix the Italian meringue with the sabayon and fold through the whipped cream. Divide evenly between the ramekins and smooth the tops. Transfer to the freezer and leave to set for at least 2 hours.
  • To serve, remove the paper collar from each ramekin, dust with cocoa powder and garnish with chocolate coffee beans. Serve with whipped cream.

Piping iced coffee souffles at Le Cordon Bleu London

You can follow everyone featured on Twitter #CookSchoolGIC @GITLChefs @LeCordonBleuLDN @LavazzaUK. 

Learn more about Roberto Petza’s restaurant at S’Apossentu. If you fancy checking out Le Cordon Bleu’s various courses from their short courses for gourmet enthusiasts to a whole year’s Grand Diplôme then visit Cordonbleu.co.uk. Thank you to Great Italian Chefs for inviting me to this event. 

Iced Coffee Souffles Cordon Bleu Recipe    

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts, Classes and Events Tagged With: coffee, cookery classes, desserts

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Heidi Roberts says

    April 14, 2016 at 9:11 pm

    5 stars
    The souffles look like the perfect end to an enjoyable event!

    Reply
    • Sarah, Maison Cupcake says

      April 15, 2016 at 11:17 am

      Especially with those extra chocolates yes!

      Reply
  2. Stuart Vettese says

    April 14, 2016 at 9:31 pm

    5 stars
    These look gorgeous Sarah, love coffee and souffle. Bake Off Creme seems to have passed me by a bit! (hangs head in shame)

    Reply
    • Sarah, Maison Cupcake says

      April 15, 2016 at 11:17 am

      Oh you’ve missed out Stuart! Go watch the episodes on catch up!

      Reply
  3. Jacqueline Meldrum says

    April 14, 2016 at 9:44 pm

    5 stars
    Those look amazing. It’s all in the presentation isn’t it? I don’t like coffee and even I am super tempted. Nice photos Sarah, the event looked like fun.

    Reply
    • Sarah, Maison Cupcake says

      April 15, 2016 at 11:16 am

      It was great to see behind the scenes at Le Cordon Bleu – can’t imagine studying there for a year though!

      Reply
  4. Helen says

    April 14, 2016 at 10:56 pm

    5 stars
    Those look amazing. I need to brush up my skills!

    Reply
    • Sarah, Maison Cupcake says

      April 15, 2016 at 11:16 am

      Yes it seems a chocolate feather is the icing on the cake here!

      Reply
  5. Kavey says

    April 15, 2016 at 10:00 am

    Here in Japan the iced coffee is the king of drinks and I have at least three a day! I’d love these souffles!

    Reply
    • Sarah, Maison Cupcake says

      April 15, 2016 at 11:15 am

      Funnily enough I’m not a hot coffee drinker but I love iced coffee very much.

      Reply
  6. Jeanne Horak-Druiff says

    April 15, 2016 at 12:16 pm

    Oh this looks like a fun event! Those little soufflés are perfect…. I am also intrigued by how he cooked the Jerusalem ‘chokes – Nick grows them on the allotment and I am always looking for new ways to cook them 🙂

    Reply
  7. Jacqui bellefontaine says

    April 15, 2016 at 4:19 pm

    They look so pretty. I love coffee icecream so will have to give these ago

    Reply
  8. laura@howtocookgoodfood says

    April 15, 2016 at 4:22 pm

    I am loving the Creme series ans did attend a biscuit making demo at The Cordon Bleu and really wanted to sign up to do the patisserie course, I loved the kitchens and if I was younger I would go for it! Coffee is always my fave flavour for desserts, so this is just perfect and my finishing touch skills need improving having seen this!

    Reply
  9. Jo says

    April 20, 2016 at 2:55 pm

    Those look absolutely delicious and perfectly crafted too.

    Reply
    • Sarah, Maison Cupcake says

      April 20, 2016 at 5:29 pm

      Thank you Jo – I am yet to master my chocolate feather technique!

      Reply
  10. Winnie says

    April 25, 2016 at 9:46 pm

    5 stars
    Such a beautiful and romantic dessert!! A work of art

    Reply
  11. Angela - Patisserie Makes Perfect says

    April 29, 2016 at 2:33 pm

    This was so much fun – I had a lovely evening and it was great to meet you – sorry we didn’t get a chance to chat more. I had to dash back to Oxford and didn’t get back till 11pm!

    Reply

Trackbacks

  1. Iced Coffee Soufflé and a visit to Le Cordon Bleu London - Patisserie Makes Perfect says:
    April 29, 2016 at 3:56 pm

    […] got to meet a couple of other bloggers at the event, Sarah of Maison Cupcake was absolutely lovely and I paired up with Danny of Food Urchin to cook a Jerusalem artichoke dish […]

    Reply

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