| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Coarsely crumbled almond macaroon cookies |
| 6 | Egg yolks | |
| 2 | Whole eggs | |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Amaretto |
| 2 | c | Heavy cream; whipped |
| Additional whipped cream |
INSTRUCTIONS
GARNISH Preheat oven to 300 degrees F. Prepare a 1-quart souffle dish with a 2-1/2-inch buttered foil collar. Spread the cookie crumbs in a shallow baking pan and toast for 20 minutes, stirring once. Cool. In a large bowl, combine the egg yolks, eggs and sugar. Beat on high speed until thick and fluffy and the sugar is dissolved, about 6 minutes. Continue beating, gradually adding the liqueur. By hand, fold in the whipped cream and 1 cup of the macaroon crumbs. Gently spoon the souffle into the prepared souffle dish and freeze for at least 4 to 6 hours. Serve topped with additional whipped cream and remaining 1/2 cup cookie crumbs. Posted to KitMailbox Digest by GAdams1350 <GAdams1350@aol.com> on May 10, 1998
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