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KAHLUA CLOUD

Ingredients:

3/4 cup MAGNOLIA GOLD BUTTER
3 tbsp MAGNOLIA ALL PURPOSE FLOUR
3/4 cup MAGNOLIA FULL CREAM MILK
1 tbsp SAN MIG 100% PREMIUM 3-in-1 COFFEE
4 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
1/2 cup finely chopped almonds

COFFEE SAUCE:

1/2 cup sugar
2 tbsp water
1 tsp SAN MIG 100% PREMIUM 3-in-1 COFFEE
1 (250 ml) pack MAGNOLIA ALL-PURPOSE CREAM
3 tbsp coffee liqueur
1 drop almond extract

Procedure:

  1. Preheat oven to 350°F. Grease a 6" soufflé dish. Sprinkle with sugar and shake off excess.
  2. In a saucepan, melt butter. Add flour and cook for 2 minutes. Remove from heat and stir in milk and instant coffee powder. Continue cooking, stirring for 2-3 minutes. Remove from heat and stir in sugar and coffee liqueur. Add egg yolks one at a time. Set aside,
  3. Beat egg whites until stiff then fold into the coffee mixture. Fold in chopped almonds.
  4. Pour into the prepared soufflé dish. Bake immediately for 35 minutes until well-risen.
  5. Dust with confectioner's sugar and serve the soufflé immediately with coffee sauce.
  6. For the coffee sauce, combine sugar and water. Cook until amber-colored. Reduce heat and add coffee and cream. Stir until smooth. Add coffee liqueur and almond extract.
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