ICE CREAM " SOUFFLE " WITH HOT STRAWBERRY SAUCE
How decadent! Ice cream, cookies, Grand Marnier & strawberries - definitely an adult dessert! Use a good quality ice cream for this or it will deflate. Freezer time included in cook time.
Provided by SusieQusie
Categories Frozen Desserts
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier.
- Whip cream till thick and shiny; fold into ice cream.
- Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan.
- Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer. (needs at least 4 hours to get firm; overnight preferred).
- Unmold onto a serving platter & store in the freezer until serving time.
- Make the sauce just before serving:
- Put berries in a saucepan with the sugar. Simmer until just soft but not mushy. Remove from heat and add Grand Marnier.
- To serve - slice the souffle and top with hot sauce. Serve immediately!
Nutrition Facts : Calories 758.9, Fat 47, SaturatedFat 27.7, Cholesterol 144, Sodium 225.9, Carbohydrate 80.8, Fiber 4.1, Sugar 71.9, Protein 9.9
STRAWBERRIES AND CREAM
This is the best-tasting strawberries and cream I have ever ate!!!
Provided by jazmin_17
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 33.3 g, Cholesterol 25.3 mg, Fat 12.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 31.2 mg, Sugar 28.8 g
STRAWBERRY SOUFFLE
A great tasting and fairly easy souffle that has it's roots in France, but served up in the South! Adapted from BH&G magazine.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
- Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
- Preheat the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 minutes or until stiff glossy peaks form.
- With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
- Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!
Nutrition Facts : Calories 133.2, Fat 0.2, Sodium 46.5, Carbohydrate 30.5, Fiber 1, Sugar 27.5, Protein 3.3
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