DESSERT SOUFFLES: This is another version of the frozen souffle previously posted. Enjoy!

FROZEN COFFEE SOUFFLE:

 

 

 

 

1 ¼ cup crushed amaretti crumbs                               

1/3 cup coffee liqueur                                    

5 egg yolks                                                                 

2/3 cup sugar                                                  

4 tsp. unsweetened cocoa powder                              

2 cups whipping cream

 

 

 

Prepared a 4-cup soufflé dish, see basic soufflé, and fit it with a waxed paper collar.

 

Make amaretti crumbs by crushing amaretti between 2 sheets of wax paper with a rolling pin. Transfer crumbs to a bowl and add coffee liqueur. 

 

Beat egg yolks with sugar until mixture is very thick and ivory-coloured.  Beat in cocoa powder. Stir this into the crumb mixture. Mix well.

 

In a chilled bowl, whip cream until stiff. Fold cream into crumb mixture. Freeze the mixture, covered, in the freezer department of the refrigerator, for 25 minutes.

 

Take mixture out of freezer, whisk it lightly and pour it into the prepared soufflé dish, smoothing the top with a spatula. Freeze the mixture in the freezer for at least 4 hours.

 

At serving time, remove the collar; smooth the edges with a spatula.  Sift cocoa powder on top to serve.