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)
Preparation
-
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 31/2 inches above rim.
Secure tightly with string.
Add 11/2 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.
Leave a comment