Recipe - Frozen Amaretto Souffle

1 One half cup Coarsely crumbled almond
macaroon cookies
6 Egg yolks
2 Whole eggs
Three fourths cup Granulated sugar
One fourth cup Amaretto
2 cup Heavy cream; whipped

GARNISH
Additional whipped cream

Preheat oven to 300 degrees F.  Prepare a 1quart souffle dish with a
21/2inch buttered foil collar. Spread the cookie crumbs in a shallow
baking pan and toast for 20 minutes, stirring once. Cool.

In a large bowl, combine the egg yolks, eggs and sugar.  Beat on high speed
until thick and fluffy and the sugar is dissolved, about 6 minutes.
Continue beating, gradually adding the liqueur.  By hand, fold in the
whipped cream and 1 cup of the macaroon crumbs.

Gently spoon the souffle into the prepared souffle dish and freeze for at
least 4 to 6 hours.

Serve topped with additional whipped cream and remaining One half cup cookie
crumbs.

Posted to KitMailbox Digest by GAdams1350 GAdams1350@aol.com on May 10,
1998