Ingredients for Frozen Maple And Bourbon Souffle
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How to Make Frozen Maple And Bourbon Souffle
- Preheat oven to 375°F (190°C). Lightly grease a 1 1/2-quart soufflé dish.
- Create a 2-inch high collar using parchment paper or foil. Wrap around the soufflé dish and secure with string.
- In a medium heatproof bowl, whisk together egg yolks, sugar, flour, and salt until well combined.
- Place the bowl over a pan of simmering water (double boiler). Whisk constantly until the mixture thickens and is smooth (about 5-7 minutes).
- Remove the bowl from the water bath.
- Using an electric mixer, beat the egg whites until stiff, glossy peaks form.
- Gradually whisk in the maple syrup, then the bourbon, into the egg yolk mixture. Continue beating until light and fluffy.
- In a separate bowl, beat the heavy cream until soft peaks form.
- Gently fold the whipped cream into the egg yolk mixture.
- Pour the mixture into the prepared soufflé dish, smoothing the top.
- Freeze overnight or for at least 5 hours, or until firm.
- Remove the soufflé from the freezer 30 minutes before serving to allow it to soften slightly.
- Carefully remove the parchment paper or foil collar.
- Press the chopped nuts into the sides of the soufflé.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
53g
Fat
85g
Carbs
5g
