Souffle Glace Amarula

Souffle Glace Amarula

Soufflé Glace aux Amarula is a frozen soufflé dessert. The dessert got its name to due the fact that it visually also look like the soufflé when it comes out of the oven.You also make it in the soufflé ramekin and it also have the 'risen' effect, which you will of course get by using the precedent paper around the ramekin to make it fuller above the actual top of the ramekin by using this paper. You can use any liqueur in the recipe, I used Amarula but the most common is Grand Marnier or Cointreau. This is also a very lovely dessert idea to make a day or so in advance if you have a special occasion and you are the host. Perfect for Christmas and Thanksgiving time too! Soufflé Glace aux Amarula is a definite winner for a summer dessert, you can play around with the garnish- with all the lovely strawberries, blueberries and raspberries in season, not to forget the wonderful star fruit, and you can make it lovely for the festive table. Add a sprig of mint or lemon verbena and it is transferred into a lovely Christmas coloured dessert!

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Serves: 4 Prep time: 25 Minutes Cook time: 30 Minutes Ready in: 55 Minutes

Nutrition: Calories 130 Carbs: 0g Protein: 0g Fat: 0g

4 egg whites
½ cup caster sugar
1 cup whipped cream
2 Tablespoons liqueur of your choice such as Grand Marnier, Amarula, or Cointreau
Prepare soufflé dishes with paper strips by making a collar from paper strips to go around each dish.
The collar must be strong so you can fold it several times around.
Wrap each collar tightly around the dish, making sure it touches bottom part of the dishes up and stands up about 2 cm above the top of the ramekin.
Repeat this step for all the dishes you plan to use.
Beat the egg whites, gradually add caster sugar and beat until soft peaks.
Fold this into the whipped cream and sprinkle the Liqueur over.
Pour the mixture into the dishes up to the rim.
freeze until set.
When ready to serve, remove the papers trip collars carefully and garnish with chocolate butterflies or fresh fruits .
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