Frozen Souffle Amaretto (Windows on the World)
From the 107th floor of the World Trade Center, a glistening New York was served up for your viewing pleasure. The view was unequaled - up to 50 miles on a clear day! The tempting menu reflected the world that seemed to lie in its view. You can still enjoy one of The Restaurant's great desserts.
- Ready In:
- 6hrs 30mins
- 4 macaroons (1/3 of an 8-oz. package)
- 6 egg yolks
- 2 eggs
- 3⁄4 cup granulated sugar
- 1⁄4 cup amaretto liqueur
- 2 cups whipping cream, whipped
- additional whipped cream
- additional crushed macaroons
- Crumble macaroon cookies into coarse pieces. spread crumbled macaroons in shallow baking pan and dry in 300-degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs.
- In a large bowl combine egg yolks, w hole eggs, and sugar; beat on high speed of electric mixer till thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs.
- Prepare six 6-oz. or 8-oz. individual souffle dishes with 1-inch buttered aluminum foil collars or a 1-quart souffle dish with a 2-1/2-inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4-6 hours.
- To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers.
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Loved this easy and elegant dessert! Just one word, though - fresh - in terms of the eggs, since they're not cooked. I only made half a recipe. And, to make life easier, I used a new toy, my whipped cream maker from Pampered Chef. Wow - whipped cream in under a minute! The toasted macaroon crumbs were genius. Luckily I made more than called for, which was a good thing because I couldn't stop nibbling on them! The half recipe made more than two 6 oz servings, so I put the rest of the mousse in small individual tasting cups. So cute - and they would make a perfect dessert for company. Light and so flavorful, with those bits of macaroon crumb floating inside. Thanks for posting this keeper of a recipe! Made for Culinary Quest 2016. Team Pi Rho Maniacs.Reply