FROZEN MAPLE AND BOURBON SOUFFLE
Posted for Zaar - World Tour - France and USA-regional (Tennessee)-this souffle is served in Dux in Memphis, Tenn. This has to freeze overnight (not included in prep time). Recipe source: Bon Appetit (October 1985)
Provided by ellie_
Categories Frozen Desserts
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease 1 1/2 quart souffle dish.
- Grease 2-inch high parchment or a foil collar and wrap around dish, securing collar with string.
- In a bowl whisk together the first 4 ingredients (eggs - bourbon) until blended. Set bowl over pan of simmering water (or use a double boiler) and continue whisking until mixture thickens (5 minutes). Remove bowl from pan of water.
- With an electric mixer beat egg mixture until cool and trippled in volume (10 minutes).
- Beat in syrup in a thin stream and beat 1 more minute.
- In a seperate bowl with clean beaters beat cream until soft peaks fold.
- Fold cream into egg mixture.
- Spoon into the dish, smoothing the top.
- Freeze overnight or for at least 5 hours or until firm.
- Let souffle soften in refrigerator for 30 minutes.
- Remove collar.
- Press nuts into sides of souffle.
- Serve immediately.
Nutrition Facts : Calories 394.1, Fat 33.4, SaturatedFat 17.2, Cholesterol 191.8, Sodium 45.9, Carbohydrate 16.6, Fiber 0.7, Sugar 13.4, Protein 4.2
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