Legumina, Polish cold soufflé with chocolate, orange and cognac
A no-bake Polish dessert: melted dark chocolate with coffee and orange, beaten eggs cooked gently in a water bath, gelatin, and whipped cream, chilled in …
“Legumina” refers to a sweet dessert in Polish. Thanks to the paper collar, the mousse rises above the mold, similar to a soufflé fresh from the oven.
Ingredients and directions
- Prep time40 min
- Cook time15 min
- Resting3 hr
- Total3 hr 55 min
- DifficultyMedium
- Cooking methodwater bath
- Gluten-free
Ingredients
people
- $6.57
- $0.63
- $2.00
- $0.10
- $3.67
- $0.30
Directions
- Grate 100g of chocolate and set aside. Melt the remaining chocolate over a double boiler without stirring, then add the coffee, juice, and finely grated orange zest.
- Whisk the eggs with the sugar in a bain-marie for about 10 minutes, then let cool.
- Dissolve the gelatin in warm water, then add it to the melted chocolate along with the whipped cream.
- Mix with beaten eggs and flavour with cognac. ≈ 4 min
- Wrap a soufflé dish with a strip of parchment paper that extends beyond the rim, and pour the mixture into the paper until it reaches the top. ≈ 3 min
- Allow it to chill in the refrigerator for 3 hours.
- When serving, remove the paper and sprinkle with chocolate shavings mixed with powdered sugar. ≈ 2 min
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