Total Time
40mins
Prep 40 mins
Cook 0 mins

This is from Gourmet Magazine...one of the best things I've ever made.

Ingredients Nutrition

Directions

  1. Prepare collar for 2-quart souffle dish by cutting strip of foil long enough to wrap around dish with some overlap.
  2. Fold in half lengthwise.
  3. Generously butter one side and sprinkle with sugar.
  4. Wrap around dish, buttered side in, letting foil extend 3½ inches above rim.
  5. Secure tightly with string.
  6. 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.
  7. Transfer egg mixture to large bowl of electric mixer and beat until stiff, about 10 minutes.
  8. Blend in amaretto.
  9. Whip cream in another large bowl until soft peaks form.
  10. Gently fold cream into egg mixture, blending well.
  11. Pour souffle into prepared dish.
  12. Freeze until firm and set, at least 5 hours.
  13. To serve, let souffle soften in refrigerator 15 minutes.
  14. Spoon souffle onto individual plates.
  15. Garnish with fresh fruit and mint sprigs.

Reviews

(1)
Most Helpful

Easily deserving of ten stars! Ethereal tasting! I halved the recipe and still had more than enough for 6. Simply an exquisite dessert.

Chef Kate May 11, 2006

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