Monaco Restaurant Group | Riccardo Giraudi | Beefbar


• 90 gr of egg yolks (keep the whites)
• 100 gr of sugar
• 40 gr of cream powder
• 50 cl of milk
• 50 gr of coffee extract
• 1 white chocolate bar
• softened butter

• Difficulty: ♦♦
• Time:
– Preparation : 20 min
– Cooking : 8 min at 180°C

Pre-heat your oven at 180°C (Therm. 6).

Butter the moulds and add the sugar. Reserve in the fridge.

Bring the milk to a boil. In a bowl, whisk the egg yolks and 50 gr of sugar until pale, add the cream powder and the milk. Mix to refresh the preparation and incorporate the coffee extract.

Sieve the cream to remove any lumps.

Whisk the egg whites with an electric whisk until smooth, add 50 gr of sugar and mix for 30 more seconds.

In a new bowl, mix 400gr of the coffee cream with a ladle of egg whites.

Once you get a smooth consistency, add the remaining egg whites with a spatula.

Place the mixture in the molds and cook for 8 min.

Melt the white chocolate in a bain-marie, add 2 spoons of cream and mix on low heat.

Pour the chocolate cream on the soufflés.