Semi-frozen coffee soufflé

Ingredients for 6 servings:

• 30 g dark chocolate
• 30 g almond(s) (slivers)
• 4 egg yolks
• 75 g sugar
• 2 tsp coffee powder, instant espresso
• 4 tbsp liqueur (coffee liqueur)
• 300 ml cream
• 75 g sugar, for the brittle
• 50 g almonds (slivers) for the brittle

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very elegant dessert for guests, can be prepared well

Slowly melt the chocolate in a small saucepan over very low heat. Stir in the almond slivers. Transfer the mixture to a baking sheet and let it cool in the refrigerator. Roughly chop the chocolate-almond slivers. Whisk the egg yolks, sugar, instant coffee, and liqueur until thickened. Place over a hot water bath and continue whisking until the custard thickens slightly. Whisk in iced water. Whip the cream until stiff peaks form and fold into the custard. Stir in the chocolate-almond slivers. Pour the custard into molds or espresso cups and let it freeze for at least 2 hours. For the brittle, slowly melt the sugar until light brown caramel. Stir only when the sugar is almost completely melted, otherwise lumps will form. Add the almond slivers and stir to coat with the caramel. Immediately pour onto a baking sheet and let it cool. Place the custard mixture in a plastic bag and crumble it with a rolling pin. The soufflés can be made up to a week in advance. Remove from the freezer in time for serving and let it thaw slightly in the refrigerator. The almond brittle can be stored in a screw-top jar.