Best Frozen Souffle Amaretto Windows On The World Recipes

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FROZEN AMARETTO SOUFFLE



Frozen Amaretto Souffle image

Make and share this Frozen Amaretto Souffle recipe from Food.com.

Provided by evelynathens

Categories     Frozen Desserts

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

butter
sugar
1 1/2 cups sugar
6 eggs, room temperature
6 egg yolks, room temperature
3 tablespoons amaretto liqueur
3 cups whipping cream
fresh fruit (garnish)
mint sprig (garnish)

Steps:

  • Prepare collar for 2-quart souffle dish by cutting strip of foil long enough to wrap around dish with some overlap.
  • Fold in half lengthwise.
  • Generously butter one side and sprinkle with sugar.
  • Wrap around dish, buttered side in, letting foil extend 3½ inches above rim.
  • Secure tightly with string.
  • Add 1½ cups sugar, eggs and yolks to top of double boiler set over warm (not hot) water over low heat and stir constantly with whisk or rubber spat-ula until just warm, about 12 minutes.
  • Transfer egg mixture to large bowl of electric mixer and beat until stiff, about 10 minutes.
  • Blend in amaretto.
  • Whip cream in another large bowl until soft peaks form.
  • Gently fold cream into egg mixture, blending well.
  • Pour souffle into prepared dish.
  • Freeze until firm and set, at least 5 hours.
  • To serve, let souffle soften in refrigerator 15 minutes.
  • Spoon souffle onto individual plates.
  • Garnish with fresh fruit and mint sprigs.

CHOCOLATE-AMARETTO SOUFFLES



Chocolate-Amaretto Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Valentine's Day     Almond     Vanilla     Amaretto     Winter     Pastry     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 cup chilled whipping cream
3 tablespoons amaretto
6 ounces semisweet chocolate, chopped
3 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 large egg whites
3 tablespoons sugar
6 tablespoons crushed amaretti cookies (Italian macaroons)*
Powdered sugar

Steps:

  • Position rack in center of oven and preheat to 400°F. Butter six 3/4-cup soufflé dishes; dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream.
  • Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with 1/2 tablespoon amaretti cookies.
  • Bake soufflés until puffed and set, about 13 minutes. Dust each with powdered sugar. Accompany soufflés with whipped cream. Serve immediately.
  • *Available at Italian markets and some supermarkets nationwide.

FROZEN PEACH AND AMARETTI SOUFFLES



Frozen Peach and Amaretti Souffles image

Categories     Fruit     Dessert     Raspberry     Peach     Brandy     Amaretto     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Serves 8

Number Of Ingredients 11

3 pounds peaches (about 8 large), peeled, pitted, cut into 3/4-inch pieces
1 1/2 cups sugar
2 teaspoons brandy
8 large egg yolks
1/2 cup light corn syrup
1 1/4 cups chilled whipping cream
1 teaspoon vanilla extract
2 tablespoons amaretto
8 tablespoons crushed amaretti cookies
Fresh raspberries (optional)
Sliced fresh peaches (optional)

Steps:

  • Combine 3 pounds peaches, 1/2 cup sugar and brandy in heavy large saucepan. Simmer over medium heat until peaches are juicy and tender, stirring occasionally, about 5 minutes. Transfer to processor and puree until smooth. Set aside 2 1/4 cups peach puree; cool (reserve any remaining puree for another use).
  • Cut eight 14 x 6-inch foil strips. Fold each in half lengthwise. Wrap 1 foil strip tightly around each of eight 2/3-cup soufflé dishes, forming collars that extend from base of dish to above rim. Fold and crimp ends tightly to secure.
  • Whisk yolks, corn syrup and remaining 1 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using handheld electric mixer, beat constantly until thermometer inserted into mixture registers 160°F, about 7 minutes. Remove bowl from over water. Continue to beat mixture until cool and thick, about 5 minutes.
  • Beat cream and vanilla in another large bowl until soft peaks form. Add amaretto and beat until stiff peaks form. Fold peach puree into cream mixture in 3 additions. Gently fold in yolk mixture and 6 tablespoons crushed cookies. Divide mixture equally among prepared soufflé dishes (mixture will extend above rim of dishes). Sprinkle tops with remaining crushed cookies. Cover with plastic; freeze overnight and up to 3 days.
  • Carefully remove foil from soufflés. Top soufflés with berries and peach slices, if desired, and serve immediately.

AMARETTO SOUFFLE



Amaretto Souffle image

Make and share this Amaretto Souffle recipe from Food.com.

Provided by KittyKitty

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup superfine sugar
6 amaretto cookies or 6 almond cookies, coarsely chopped
6 tablespoons amaretto liqueur
4 eggs, separated, plus
1 egg white
2 tablespoons all-purpose flour
1 cup milk
1 pinch cream of tartar (if needed)
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
  • Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
  • In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
  • Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
  • Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
  • Add the remaining Amaretto liqueur. Remove from heat.
  • In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy). Add the remaining sugar and continue whisking until stiff.
  • Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
  • Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
  • Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.

Nutrition Facts : Calories 151.6, Fat 4.8, SaturatedFat 2, Cholesterol 146.7, Sodium 75.8, Carbohydrate 20.8, Fiber 0.1, Sugar 16.9, Protein 6.4

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