Frozen Amaretto Souffle
"This is from Gourmet Magazine...one of the best things I've ever made."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- butter
- sugar
- 1 1⁄2 cups sugar
- 6 eggs, room temperature
- 6 egg yolks, room temperature
- 3 tablespoons amaretto liqueur
- 3 cups whipping cream
- fresh fruit (garnish)
- mint sprig (garnish)
directions
- Prepare collar for 2-quart souffle dish by cutting strip of foil long enough to wrap around dish with some overlap.
- Fold in half lengthwise.
- Generously butter one side and sprinkle with sugar.
- Wrap around dish, buttered side in, letting foil extend 3½ inches above rim.
- Secure tightly with string.
- Add 1½ cups sugar, eggs and yolks to top of double boiler set over warm (not hot) water over low heat and stir constantly with whisk or rubber spat-ula until just warm, about 12 minutes.
- Transfer egg mixture to large bowl of electric mixer and beat until stiff, about 10 minutes.
- Blend in amaretto.
- Whip cream in another large bowl until soft peaks form.
- Gently fold cream into egg mixture, blending well.
- Pour souffle into prepared dish.
- Freeze until firm and set, at least 5 hours.
- To serve, let souffle soften in refrigerator 15 minutes.
- Spoon souffle onto individual plates.
- Garnish with fresh fruit and mint sprigs.
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Reviews
-
Easily deserving of ten stars! Ethereal tasting! I halved the recipe and still had more than enough for 6. Simply an exquisite dessert.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
