Frozen anisette souffle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ⅓ | cup | Water |
| 6 | Egg whites | |
| 6 | tablespoons | Anisette or other anise liqueur |
| 2 | cups | Chilled whipping cream |
| Fresh fruit such as sliced strawberries; blueberries or | ||
| ; raspberries | ||
| ; (optional) | ||
Directions
Cook sugar and water in heavy medium saucepan over medium heat, stirring until sugar dissolves. Boil without stirring until candy thermometer registers 240°F, about 12 minutes.
Meanwhile, with electric mixer beat egg whites in large bowl until stiff but not dry. Beat hot syrup into egg whites in slow steady stream. Mix in 3 tablespoons anisette. Continue beating until mixture is stiff and shiny.
Whip cream and remaining 3 tablespoons anisette in medium bowl until peaks form. Fold into whites. Transfer to 8-cup souffle dish or eight 1-cup ramekins. Cover and freeze until firm, about 8 hours. (Can be prepared 2 days ahead.) Garnish with fruit if desired.
Serves 8.
Bon Appetit September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.