Frozen anisette souffle

1 servings

Ingredients

Quantity Ingredient
1 cup Sugar
⅓ cup Water
6 Egg whites
6 tablespoons Anisette or other anise liqueur
2 cups Chilled whipping cream
Fresh fruit such as sliced strawberries; blueberries or
; raspberries
; (optional)

Directions

Cook sugar and water in heavy medium saucepan over medium heat, stirring until sugar dissolves. Boil without stirring until candy thermometer registers 240°F, about 12 minutes.

Meanwhile, with electric mixer beat egg whites in large bowl until stiff but not dry. Beat hot syrup into egg whites in slow steady stream. Mix in 3 tablespoons anisette. Continue beating until mixture is stiff and shiny.

Whip cream and remaining 3 tablespoons anisette in medium bowl until peaks form. Fold into whites. Transfer to 8-cup souffle dish or eight 1-cup ramekins. Cover and freeze until firm, about 8 hours. (Can be prepared 2 days ahead.) Garnish with fruit if desired.

Serves 8.

Bon Appetit September 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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