May 2009

Frozen Amaretto Soufflé

Ingredients
      6 individual ramekins (4-5 oz)
      1 ½ cups heavy cream
      3 eggs
      3 egg yolks
      1 ½ cups sugar
      3 tablespoon amaretto
      1 cup ground toasted almonds
      butter
      sugar

Directions
Butter and sugar ramekins. Wrap a doubled over piece of buttered foil around each ramekin leaving about an inch extending over top edge and tape it to hold it in place. Allow eggs to reach room temperature. Combine whole eggs, egg yolks, and sugar in a metal bowl. Set the metal bowl over a pot of simmering water. Stir constantly until just warm. Place in the bowl of a mixer and whip until it becomes light and thick. Add amaretto, continuing to mix as you incorporate it. In a separate bowl, whip cream to soft peaks. Fold cream gently into egg mixture. Ladle this into prepared molds. Freeze several hours or overnight. Remove collars and press almonds onto sides.

Makes 6 individual soufflés