Cappuccino Souffle

A delicate cappuccino flavor and a soft foam …

Grease the souffle molds well with butter, and sprinkle the bottom with one tablespoon of powdered sugar. Place the molds in a deep baking dish. On the stove, place a small pot and pour in the cappuccino. Add three egg yolks and mix in a little brandy. Stir the mixture over low heat until it thickens slightly. Once the mixture thickens, remove the pot from the heat.
Preheat the oven to 220 degrees Celsius. In a bowl, use an electric mixer to beat 5 egg whites into stiff peaks. Add 2 tablespoons of powdered sugar and continue beating for about 20 seconds until the peaks are glossy.
Return the cappuccino mixture to the stove and heat it just enough to become hot to the touch. Remove the pot from the heat and slowly fold in a quarter of the beaten egg whites first, then gently fold in the remaining egg whites. Mix slowly to prevent the egg whites from deflating!
Fill the molds with the prepared mixture and place the baking dish with the molds in the preheated oven for 10 minutes. Once the souffles are ready, remove the baking dish from the oven and serve the souffles directly in the molds. Sprinkle them with powdered sugar.