The Philippines has two seasons: hot summer, and very hot summer. To save yourself all the trouble of going outside when it’s a hundred degrees, here’s an easy DIY recipe to cool you down instantly. How about this Caramel Macchiato Frozen Soufflé for starters? Gather the whole family ‘round as this dessert is good for 5 pax. They’ll definitely love you for it, we promise.

Preparation time: 30 minutes | Assembly time: 1 hour 30 minutes | Freezing time: 30 minutes

Ingredients

For the Caramel sauce

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Espresso Frozen Soufflé

  • 2 tablespoons caramel sauce
  • 450mL whipping cream
  • 6 egg yolks
  • 1 cup white sugar (combined 1/2 and 1/2 of separated white sugar in ingredient list to avoid confusion)
  • 2 shots Espresso
  • 1/8 cup water
  • 3 gelatin sheets, bloomed in iced water
  • 3 egg whites

Procedure

For the Caramel sauce

Bring brown sugar, butter, milk, and vanilla extract to a boil until thickened. Remove from heat.

For the Espresso Frozen Soufflé

  1. Cut acetate and wrap the outside of the container around 3 centimeters higher than the ramekins. Pour caramel on the sides and bottom of the container. Set aside.
  2. Whip whipping cream to soft peaks. Set aside inside the chiller.
  3. Combine 6 egg yolks and 1/2 cup sugar. Whisk until thick and light yellow. Add espresso shot and caramel sauce. Then place bowl on top of simmering water and whisk mixture until creamy and falls like a ribbon from the whisk. Add bloomed gelatin to melt. Remove from heat and cool mixture.
  4. In a mixture, whisk egg whites until they start forming soft peaks. In another saucepan, combine water and sugar and let it boil until 118 degrees celsius. Gradually pour sugar syrup onto the egg whites and continue mixing until the meringue is cool, smooth, and glossy.
  5. Gently fold egg yolk mixture to egg white mixture. Fold in whipped cream into the egg mixture lightly. Pour espresso mixture in the molds and freeze until set for about 2 hours.

Want a savory dish with this? Try this out!