Amaretto Soufflé

Name: Amaretto Soufflé
Cuisine: French
Ingredients: 5 large egg whites; ¼ cup warm Basic Pastry Cream without the egg whites and cream added; ¼ cup warm Basic Pastry Cream without the egg whites and cream added; ¼ cup warm Basic Pastry Cream without the egg whites and cream added; 3 large egg yolks; 6 tablespoons amaretto liqueur of your choice; 12 dry Italian amaretti cookies, crumbled; 3½ tablespoons granulated sugar; 1 tablespoon unsalted butter

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A typical restaurant-type soufflé.

Ingredients

1 tablespoon unsalted butter
3½ tablespoons granulated sugar
12

Europe
France
Main course
Vegetarian

Method

Butter a 6-cup soufflé dish, then sprinkle it with 1½ tablespoons of the sugar. Preheat the oven to the desired temperature.

Soak the crumbled cookies in ¼ cup of the liqueur to obtain almost a paste. Ribbon heavily the egg yolks and remaining sugar in a large bowl, and blend in the warm pastry cream. Add the paste of cookies and liqueur and bea