Frozen Anisette Soufflé

Frozen licorice-flavored soufflés make a nice, light dessert after a rich meal.

Yield	4 servings
Time	30 minutes, plus 6 hours to freeze
Tools	small, heavy saucepan wooden spoon egg beater medium bowl medium freezer-proof dish or 4 small freezer-proof dishes, with lids or aluminum foil
Ingredients	½ c sugar ¼ c water 3 egg whites dash of salt 4 T anisette (anise-flavored liqueur)* 1 c cold, heavy cream
Directions	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 dish(es) and cover. Freeze at least 6 hours, until firm.
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. Buy it: Amazon.com \| Amazon.co.uk
	Key to abbreviations and conversions