Frozen Coffee Soufflé with Pecans - with Paraguayan Nuts

Beat the egg whites until frothy. Reserve

In a saucepan, combine the sugar, water, and unflavored gelatin

Let it simmer over low heat until it forms a syrup

Pour the syrup into the egg whites and beat until stiff peaks form

Hydrate the gelatin in cold coffee, dilute it in a bain-marie, and fold it delicately into the meringue

In a blender, blend the heavy cream until slightly thickened and mix it with the meringue and gelatin

Distribute into individual serving cups and refrigerate until firm

Serve by sprinkling chopped pecans and confectioner's sugar on the sides