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
  • small, heavy saucepan
  • wooden spoon
  • egg beater
  • medium bowl
  • medium freezer-proof dish or 4 small freezer-proof dishes, with lids or aluminum foil
  • 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.

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