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RECIPES/Desserts
FROZEN AMARETTO SOUFFLE
This is a delightful summer dessert. It does melt if left out too long. I take it out of the freezer about 30 minutes before serving (unless it is really hot, then I serve frozen.)
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Recommended Servings
8 - 12
COOKING
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INGREDIENTS
5 egg yolks
3 whole eggs
½ cup superfine sugar
1/3 cup Amaretto
1 cup finely chopped Italian almond macaroons (The best ones are those that come individually wrapped in the red tin) (Chop in food processor)
2 cups heavy cream, whipped

Instructions
Prepare a 5-qt springform pan with a thin chocolate cookie crust bottom. Add foil collar 2 inches higher than rim of dish. Fasten foil with tape or paper clip. Put dish in freezer.

Combine egg yolks, eggs and sugar in a large bowl. Beat with electric mixer at high speed until very thick and light. (This should take 10-12 minutes.) Turn mixer to low and add Amaretto and macaroons.

Fold in whipped cream with a rubber scraper until no streaks of white remain. Freeze overnight. Remove collar gently from. Roll edge in additional macaroons crumbs if desired.

Top with chocolate leaves or shavings
RECIPE FACTS

Servings: 8 - 12

Nutritional information per serving

No nutrition information available

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