Coffee soufflé

1 serving


Cut the crust from the buns, wet them in strong black coffee and rub them into a smooth mass. 70 g of sugar can be mixed with crushed rolls or diluted in black coffee, in which they are soaked. Add melted butter, 5 egg yolks and strong foam of 2 egg whites to the bread mass. Lubricate the form abundantly with butter, put the mass in it and seal it tightly. Pour boiling water into a large saucepan, put the tin in it and soar the soufflé until tender. Before serving, pour vanilla gravy over the soufflé.