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Recipe: Amaretto Souffle
Similar Categories: Amaretto, Souffle
Serving Size : 6
1/2 cup superfine sugar
6 amaretto or almond cookies-coarsely crushe
6 tablespoons Amaretto liqueur
4 eggs,separated,plus 1 egg white
2 tablespoons all-purpose flour
1 cup milk
onch of cream of tartar (if needed)
confectioners' sugar, for dusting
1. Preheat the oven to 400F. Butter a 6-cup souffle dish and sprinkle w
ith a
little of the superfine sugar.
2. Put the cookies in a bowl. Sprinkle them with 3 tablespoons of the Amar
etto
liqueur and set aside.
3. In another bowl mix together the 4-egg yolks, 2 tablespoons sugar and a
ll
the flour.
4. Heat the milk just to a boil in a heavy saucepan. Gradually add the hot
milk
to the egg mixture stirring.
5. Pour the mixture back into the pan. Set over low heat and simmer gently
for 3 - 4 minutes or until thickened stirring occasionally
6. Add the remaining Amaretto liqueur. Remove from the heat,
7. In a scrupilously clean, grease free bowl, whisk the 5 egg whites until
they hold soft peaks. (If not using a copper bowl add the cream of tart
ar
as soon as the whites are frothy.) Add the remaining sugar and continue
whisking until stiff.
8. Add about one-quarter of the whites to the liqueur mixture and stir in
with
a rubber spatula. Add remaining whites and fold in gently.
9. Spoon half the mixture into the prepared souffle dish. Cover with a lay
er
of the moistened amaretti cookies , then spoon the remaining souffle m
ixture
on top.
10. Bake for 20 minutes or until the souffle is risen and lightly browned.
Sprinkle with sifted confectioners' sugar and serve immediately.
1/2 cup superfine sugar
6 amaretto or almond cookies-coarsely crushe
6 tablespoons Amaretto liqueur
4 eggs,separated,plus 1 egg white
2 tablespoons all-purpose flour
1 cup milk
onch of cream of tartar (if needed)
confectioners' sugar, for dusting
1. Preheat the oven to 400F. Butter a 6-cup souffle dish and sprinkle w
ith a
little of the superfine sugar.
2. Put the cookies in a bowl. Sprinkle them with 3 tablespoons of the Amar
etto
liqueur and set aside.
3. In another bowl mix together the 4-egg yolks, 2 tablespoons sugar and a
ll
the flour.
4. Heat the milk just to a boil in a heavy saucepan. Gradually add the hot
milk
to the egg mixture stirring.
5. Pour the mixture back into the pan. Set over low heat and simmer gently
for 3 - 4 minutes or until thickened stirring occasionally
6. Add the remaining Amaretto liqueur. Remove from the heat,
7. In a scrupilously clean, grease free bowl, whisk the 5 egg whites until
they hold soft peaks. (If not using a copper bowl add the cream of tart
ar
as soon as the whites are frothy.) Add the remaining sugar and continue
whisking until stiff.
8. Add about one-quarter of the whites to the liqueur mixture and stir in
with
a rubber spatula. Add remaining whites and fold in gently.
9. Spoon half the mixture into the prepared souffle dish. Cover with a lay
er
of the moistened amaretti cookies , then spoon the remaining souffle m
ixture
on top.
10. Bake for 20 minutes or until the souffle is risen and lightly browned.
Sprinkle with sifted confectioners' sugar and serve immediately.
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