Yield: 1 Servings
|1½ cup||Coarsely crumbled almond macaroon cookies|
|¾ cup||Granulated sugar|
|2 cups||Heavy cream; whipped|
|Additional whipped cream|
Preheat oven to 300 degrees F. Prepare a 1-quart souffle dish with a 2-½-inch buttered foil collar. Spread the cookie crumbs in a shallow baking pan and toast for 20 minutes, stirring once. Cool.
In a large bowl, combine the egg yolks, eggs and sugar. Beat on high speed until thick and fluffy and the sugar is dissolved, about 6 minutes.
Continue beating, gradually adding the liqueur. By hand, fold in the whipped cream and 1 cup of the macaroon crumbs.
Gently spoon the souffle into the prepared souffle dish and freeze for at least 4 to 6 hours.
Serve topped with additional whipped cream and remaining ½ cup cookie crumbs.
Posted to KitMailbox Digest by GAdams1350<GAdams1350@...> on May 10, 1998