Ingredients for Frozen Amaretto Souffle
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How to Make Frozen Amaretto Souffle
- Prepare a collar for a 2-quart soufflé dish: Cut a strip of aluminum foil long enough to wrap around the dish with a 2-inch overlap. Fold in half lengthwise. Generously butter one side and sprinkle with 1 tablespoon of sugar. Wrap around the dish, buttered side in, letting the foil extend 3 inches above the rim. Secure tightly with kitchen string.
- In a double boiler set over simmering water, whisk together 1 cup granulated sugar, 6 large eggs, and 6 large egg yolks until the mixture is warm (about 12 minutes). Make sure the bottom of the bowl doesn't touch the water.
- Transfer the warm egg mixture to the bowl of an electric mixer. Beat on high speed until the mixture is thick and forms stiff peaks (about 10 minutes).
- Gently stir in 1/4 cup amaretto liqueur.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form.
- Gently fold the whipped cream into the egg mixture until just combined.
- Pour the soufflé mixture into the prepared soufflé dish.
- Freeze for at least 5 hours, or until firm.
- Before serving, let the soufflé soften in the refrigerator for 15 minutes.
- Spoon the soufflé onto individual plates.
- Garnish with fresh berries and a sprig of mint.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
151g
Fat
114g
Carbs
13g
