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Ingredientes
- 1 1/2 c. Coarsely crumbled almond macaroon cookies
- 6 x Egg yolks
- 2 whl Large eggs
- 3/4 c. Granulated sugar
- 1/4 c. Amaretto
- 2 c. Heavy cream, whipped Additional whipped cream
Direcciones
- Preheat oven to 300 degrees F.a Prepare a 1-qt souffle dish with a 2-1/2-inch buttered foil collar. Spread the cookie crumbs in a shallow baking pan and toast for 20 min, stirring once. Cold.
- In a large bowl, combine the egg yolks, Large eggs and sugar.a Beat on high speed till thick and fluffy and the sugar is dissolved, about 6 min.
- Continue beating, gradually adding the liqueur.a By hand, mix in the whipped cream and 1 c. of the macaroon crumbs.
- Gently spoon the souffle into the prepared souffle dish and freeze for at least 4 to 6 hrs.
- Serve topped with additional whipped cream and remaining 1/2 c. cookie crumbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 550g | |
| Calories 1753 | |
| Calories from Fat 957 | 55% |
| Total Fat 108.36g | 135% |
| Saturated Fat 64.34g | 257% |
| Trans Fat 0.0g | |
| Cholesterol 782mg | 261% |
| Sodium 286mg | 12% |
| Potassium 335mg | 10% |
| Total Carbs 170.42g | 45% |
| Dietary Fiber 0.0g | 0% |
| Sugars 163.18g | 109% |
| Protein 19.06g | 30% |
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