Bambi Gibson's and Hubie Edwards's cold souffle Hubert

  1. Combine the gelatin and milk in a saucepan.
  2. Set the saucepan in a basin of simmering water and stir until gelatin dissolves.
  3. Put the yolks in a mixing bowl and beat.
  4. Gradually beat in the coffee.
  5. Add this mixture to the gelatin mixture, stirring with a wooden spoon until mixture thickens slightly and coats the sides of the spoon.
  6. Add salt, half the sugar, rum and amaretto or Grand Marnier.
  7. Let mixture chill but do not let it set.
  8. Stir occasionally until mixture mounds slightly when dropped from a spoon.
  9. Beat the cream until it is almost stiff and add the remaining sugar gradually.
  10. Add the vanilla.
  11. Continue beating until stiff.
  12. Fold this into the gelatin mixture.
  13. Beat the egg whites until stiff.
  14. Fold them in.
  15. Select an eight-cup decorative mold.
  16. Pour the mixture into the mold and smooth over the top.
  17. Cover the top with plastic wrap.
  18. Refrigerate overnight.
  19. To prepare the sauce, combine the chocolate and coffee in a saucepan and heat, stirring.
  20. When the chocolate is melted and smooth, add the butter and rum.
  21. This sauce should not be sweetened further.
  22. When ready to unmold, dip the bottom of the souffle mold quite briefly into a basin of warm water.
  23. Wipe off the mold.
  24. Unmold the souffle onto a dessert platter.
  25. Serve the souffle sliced into wedges with the sauce poured over.

unflavored gelatin, milk, eggs, espresso coffee, salt, sugar, dark rum, heavy cream, vanilla, sweet chocolate, espresso coffee, unsalted butter, dark rum

Taken from cooking.nytimes.com/recipes/5909 (may not work)

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