DESSERT SOUFFLE: This is an "iced" souffle that is made ahead but not frozen. Gelatin is used to stablize the dessert.

BRANDY ALEXANDER SOUFFLE:

 

 

 

 

20 or more ladyfingers

¼ cup cold water + 1 tbsp. unflavoured gelatine

1/3 cup each brandy & Kahlua liqueur

3 eggs, separated                                                         

½ cup sugar

1 cup whipping cream                                                

3 oz semi sweet chocolate, melted and kept warm

 

 

 

Sprinkle gelatine into cold water sitting in a bowl in a pan of simmering water, stirring to dissolve gelatine. Set aside for 10 minutes,. Add brandy. Remove from heat and stir in Kahlua liqueur. Allow mixture to cool until it is the consistency of egg whites.

 

Beat egg yolks with ¼ cup sugar until thick and light in colour. 

 

Beat egg whites in another bowl until foamy, gradually adding sugar and continue beating until stiff and shiny. 

 

Whip cream until soft peaks form; then fold it into egg whites together with the egg yolk & sugar mixture. Fold in thickened gelatine mixture.

 

Arrange a layer of ladyfingers in the bottom of a 4-cup soufflé dish; then pour in half the egg-cream mixture. Dip a few lady fingers in melted chocolate and trim the un-dipped ends to fit around the inner edge of the soufflé dish, so that the chocolate-dipped ends are flush with the rim of the soufflé dish. Arrange a second layer of ladyfinger over the cream and pour in the rest of the egg-cream mixture.  

 

Refrigerate dessert for at least 6 hours or overnight.