Frozen Souffle Amaretto Windows On The World Food

AMARETTO SOUFFLE

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.

FROZEN AMARETTO SOUFFLE

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.

FROZEN SOUFFLE AMARETTO (WINDOWS ON THE WORLD)

Steps:

• Crumble macaroon cookies into coarse pieces. spread crumbled macaroons in shallow baking pan and dry in 300-degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs.
• In a large bowl combine egg yolks, w hole eggs, and sugar; beat on high speed of electric mixer till thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs.
• Prepare six 6-oz. or 8-oz. individual souffle dishes with 1-inch buttered aluminum foil collars or a 1-quart souffle dish with a 2-1/2-inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4-6 hours.
• To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers.

FROZEN STRAWBERRY SOUFFLE

Steps:

• Praline: Lightly oil a sheet pan.
• Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
• Continue to cook until the sugar turns golden brown (swirl, but do not stir).
• Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
• The caramel will start to set very quickly.
• When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
• Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
• Form into collars around six 6-ounce ramekins, and tape or tie in place.
• Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
• Set aside to macerate for 20 minutes.
• Puree the remaining strawberries in a blender or food processor, and reserve.
• Whip the egg whites until soft peaks form.
• Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
• Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
• Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
• Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
• Set on a tray and freeze overnight.
• (The souffles will keep in the freezer for week).
• Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
• Serve immediately.