Soufflé of Coffee

GIVES 04 PORTIONS

1 1/2 reap (soup) of butter or margarine
3 you will reap (soup) of flour
2/3 milk cup
3 eggs, clear and separate yolks
2 you will reap (soup) of açucar
2 you will reap (tea) of soluble coffee JANDAIA Butter melted for grease

I WET

3/4 cup of coffee JANDAIA hot and fortress
1 1/2 you will reap (soup) of açucar
1 1/2 reap (tea) of arrowroot
1 reap (soup) of water
1 to 2 you will reap (soup) of liquor

WAY OF PREPARE

1. Pre-it heat the oven to 180°C. Paint 4 forms of soufflé, with the capacity of 2/3 cup, and put inside a roasting dish.
2. Melt the butter in a pot, sprinkles with flour in gentle fire until gild. It withdraws of the fire and adds len- tamente the milk, stirring without stop.put once again in the fire stirring always to the well
coarse and smooth cream. !
3. It withdraws of the fire, is going to chill for some minutes and adds the açucar and the soluble coffee JANDAIA and mix.
4. Beat the clear in snow, adds to the mixture of coffee and incorporates. !
5. Put the mixture in the forms. With the tip of a knife, mark a circle in the surface of each
soufflé. It roasts to that they grow above the border of the forms and to super- fície golden. The grille should be put above the half of the oven.
6. It prepares the sauce: put the hot coffee in a pot and adds 1 1/2 reap of (soup) of açucar and stir. Mix the arrowroot with the water and adds to the coffee. It cooks in gentle fire, without stop to stir, to that the sauce thickens and stayed diamond. It withdraws of the fire and adds the liquor. Maintain hot. Serve the soufflés like this that saírem of the oven, with a little of the sauce in a sauce boat.