Frozen licorice-flavored soufflés make a nice, light dessert after a rich meal.
|Time||30 minutes, plus 6 hours to freeze|
Stir together water and sugar over medium heat until sugar dissolves, then increase heat and let boil, without stirring, until it thickens and becomes slightly golden, about 10 minutes.
Meanwhile, beat egg whites and salt until stiff. Continue beating as you pour in the hot sugar water, followed by 2 T of anisette.
Whip the cream to soft peaks, then add remaining anisette.
Fold eggs into cream, then transfer to
|Notes||*If you don’t care for anise, try making frozen soufflés with a different flavor of liqueur, such as
orange or hazelnut.
This recipe, called Soufflé glacé à l’anisette in French, was adapted from The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler – read my review.
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