Posted for Zaar - World Tour - France and USA-regional (Tennessee)-this souffle is served in Dux in Memphis, Tenn. This has to freeze overnight (not included in prep time). Recipe source: Bon Appetit (October 1985)
Grease 2-inch high parchment or a foil collar and wrap around dish, securing collar with string.
In a bowl whisk together the first 4 ingredients (eggs - bourbon) until blended. Set bowl over pan of simmering water (or use a double boiler) and continue whisking until mixture thickens (5 minutes). Remove bowl from pan of water.
With an electric mixer beat egg mixture until cool and trippled in volume (10 minutes).
Beat in syrup in a thin stream and beat 1 more minute.
In a seperate bowl with clean beaters beat cream until soft peaks fold.
Fold cream into egg mixture.
Spoon into the dish, smoothing the top.
Freeze overnight or for at least 5 hours or until firm.
Let souffle soften in refrigerator for 30 minutes.