Shelly's Recipe

FROZEN AMARETTO SOUFFLE

Category: Frozen Desserts

2 cups chilled whipping cream
6 tablespoons amaretto or other liqueur (divided)
1 cup sugar
1/3 cup water
6 pasteurized egg whites
Fresh raspberries and fresh mint for garnish (optional)

In medium bowl, whip cream and 3 tablespoons of the amaretto until peaks form. Cover and refrigerate.

In medium saucepan over medium heat, cook sugar and water, stirring until sugar dissolves. Boil without stirring until candy thermometer reaches 240 degrees, about 12 minutes. Meanwhile, in large bowl with electric mixer, beat egg whites until stiff but not dry. Beat hot syrup into egg whites in slow, steady stream. Mix in remaining 3 tablespoons amaretto. Continue beating until mixture is stiff and shiny. Fold whipped cream into egg-white mixture.

Ladle into 8 (1-cup) ramekins or an 8-cup souffle dish. Cover and freeze until firm, about 8 hours. If you prefer a creamy rather than frozen consistency for the souffle, allow it to soften slightly before serving. Serve in ramekins, or scoop from souffle dish into chilled bowls or glasses. Garnish, if desired, with raspberries and mint. Serves 8