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Ingredientes
- 1 c. sugar
- 1/3 c. water
- 6 x egg whites
- 6 Tbsp. anisette or possibly other anise liqueur
- 2 c. chilled whipping cream Fresh fruit such as sliced strawberries blueberries or possibly raspberries (optional)
Direcciones
- Cook sugar and water in heavy medium saucepan over medium heat, stirring till sugar dissolves. Boil without stirring till candy thermometer registers 240°F, about 12 min.
- Meanwhile, with electric mixer beat egg whites in large bowl till stiff but not dry. Beat warm syrup into egg whites in slow steady stream. Fold in 3 Tbsp. anisette. Continue beating till mix is stiff and shiny. Whip cream and remaining 3 Tbsp. anisette in medium bowl till peaks form. Fold into whites. Transfer to 8-c. souffle dish or possibly eight 1-c. ramekins. Cover and freeze till hard, about 8 hrs. (Can be prepared 2 days ahead.) Garnish with fruit if you like.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 519g | |
| Calories 1602 | |
| Calories from Fat 781 | 49% |
| Total Fat 88.8g | 111% |
| Saturated Fat 55.27g | 221% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 94mg | 4% |
| Potassium 184mg | 5% |
| Total Carbs 206.66g | 55% |
| Dietary Fiber 0.0g | 0% |
| Sugars 200.08g | 133% |
| Protein 4.92g | 8% |
