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."
 
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Ready In:
6hrs 30mins
Ingredients:
8
Serves:
6

ingredients

  • 4 macaroons (1/3 of an 8-oz. package)
  • 6 egg yolks
  • 2 eggs
  • 34 cup granulated sugar
  • 14 cup amaretto liqueur
  • 2 cups whipping cream, whipped
  • additional whipped cream
  • additional crushed macaroons
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directions

  • 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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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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