Coffee Soufflé with salted caramel ice cream served with a shot of Espresso

This fabulous recipe comes from Jackie Cameron’s School of Food & Wine student, Anele who has taken the theme of coffee and salt and created this airy flavour-infused dream!

Salted Caramel Ice cream

Makes 2L of ice cream


  • 2 cups – White sugar
  • 5ml – Oryx white salt
  • 1L – whipping cream
  • 10 – Egg yolks (combined)
  • 500ml – whipping cream


  1. In a non-stick sauce pan melt the sugar and salt until the sugar crystals have dissolved and the melted sugar and salt is golden brown.
  2. Take the sugar mixture off the heat and add the cream, stirring continuously.
  3. Add the combined egg yolks to the mixture. Thereafter whip up the cream and fold it in the mixture.
  4. Place the ice cream mixture in the freezer. If you do not have a churning machine whisk the ice cream every 30 minutes until smooth.

Coffee Soufflé

Makes 6 soufflés


  • 30ml – Salted butter (melted)
  • 30ml – Castor sugar
  • 30ml – Instant coffee
  • 250ml – Full cream milk
  • 2 – Egg yolks
  • 30ml – Castor sugar
  • 25g – unbleached natural cake flour such as Champagne Valley or Eureka Mills
  • 2 – Egg yolks
  • 6 – Egg whites
  • 50g – Icing sugar for dusting


  1. Preheat the oven to 190°C.
  2. Using a brush, butter 6 ramekins and sprinkle them with the 30ml castor sugar.
  3. Over a low heat, dissolve the instant coffee in the milk and bring to the boil.
  4. In a bowl beat 2 egg yolks with the 30ml castor sugar until the mixture turns thick and white, then incorporate the flour in a trickle.
  5. Gradually pour the boiling coffee flavoured milk into the mixture and beat briskly.
  6. Put this mixture back on the heat and stir until it is a thick smooth consistency. Transfer it to a large bowl and allow to cool.
  7. Incorporate the second 2 egg yolks.
  8. Whisk the eggs whites until they are stiff, then carefully fold in to the mixture using a spatula
  9. Divide the mixture into the prepared ramekns and bake for 12 minutes and 30 seconds.
  10. Once out the oven quickly dust with icing sugar, top the soufflés with the salted caramel ice cream and serve immediately with the espresso. This must be done quickly as the soufflés will collapse.