Frozen Amaretto Souffles are so simple to make it’s ridiculous.
It was also one of the most popular desserts for banquets when
I worked at the country club. Seeing how I am writing a new
cookbook called Country Club Desserts and it
will be one of the featured recipes, I thought I would share it with you all here first.
At the bottom of the recipe you will find a couple of variations to try.
This recipe will yield 12, 4 ounce champaign glasses of souffle but you can also use
small butter crocks like we would sometimes do. When we used the crocks at the club, we would add a rim of parchment paper going about one inch over the top rim of the crock.
6 egg yolks
2 whole eggs
� cups sugar (granulated)
� cup Amaretto
2 cups heavy cream, whipped with amaretto and 10x (confectionery) sugar
toasted Almonds and toasted shredded coconut (garnish)
Whip egg yolks and eggs for about 12 to 15 minutes slowly adding the sugar and
Amaretto.
Whip for an additional 8 to 10 minutes.
Pour into glasses and freeze.
After they are frozen and just before serving top with the Amaretto flavored whipped
cream. Garnish with toasted almonds and coconuts.
Variations
Blueberry and Peach
Substitute either blueberry or peach liquor for the amaretto and add � cups of either diced peaches or whole blueberries to the ingredients. Garnish with toasted coconut, fresh peaches or blueberries.
