Boil 50 ml of milk and pour it over 2 teaspoons of organic coffee.

In a saucepan with a thick bottom, melt the butter, gradually add the flour, stir well with a wooden spatula.

Add 200 ml of milk, pouring in a thin stream, stirring all the time until smooth, bring to boil and cook for a few minutes until thick. Remove from the heat.

To the resulting mass pour the icing sugar and strain through a strainer and brewed in milk and coffee. The consistency should be like thick cream, if anything, add some more milk.

Separate yolks from whites and add them to the slightly cooled mass. Beat with a mixer at high speed 1 minute.

Separately, beat egg whites with a pinch of salt in a solid foam and carefully enter them in the coffee mass, stirring with a wooden spatula.

Put in molds, filling them to 1/2. The souffle will rise. Put in the preheated oven and bake for 25 minutes. I this time didn't have time (husband has a job), so I put it in the microwave. And after 3 minutes on the table adorned with lovely Breakfast. You can serve it hot or cold. I decorated with grated chocolate and fresh fragrant strawberry!