Recipe for cooking Frozen Souffle with Hot Raspberry Sauce
Desserts to Go with Coffee and Tea :: Frozen Desserts
Frozen Soufflé with Hot Raspberry Sauce
1 qt. vanilla ice cream
5 macaroons, crumbled
1 c. orange juice, divided
1 c. whipping cream
1/4 c. chopped almonds
1/4 c. powdered\sugar
1 qt. fresh raspberries
3 Tbsp. water
Sugar to taste
Soften ice cream and stir in macaroon pieces and 1/2 c. orange juice. Whip cream until stiff peaks form and gently fold into ice cream mixture. Transfer to a 6-c. mold and sprinkle with almonds and confectioners\sugar. Cover and freeze 6 to 8 hours or overnight.
Before serving prepare sauce by simmering raspberries in 3 tablespoons water until soft but not mushy. Add sugar to taste. Remove from heat and add 1/2 cup orange juice. To unmold soufflé, wring a clean dish towel out in very hot water. Wrap towel around outside of mold for 5 or 6 seconds. Loosen edge and turn out on cold platter.
Serve with hot sauce.
Serves 6 to 8.
sugar. Cover and freeze 6 to 8 hours or overnight.
Before serving prepare sauce by simmering raspberries in 3 Tbsp. water until soft but not mushy. Add sugar to taste. Remove from heat and add 1/2 c. orange juice. To unmold soufflé, wring a clean dish towel out in very hot water. Wrap towel around outside of mold for 5 or 6 seconds. Loosen edge and turn out on cold platter.
Serve with hot sauce.
Makes approximately6 to 8.
