Title: Cream Puff Souffle with Hot Fudge Sauce
Categories: Eggs
Yield: 10 Servings
| CREAM PUFFS |
| | | (See CREAM PUFFS III recipe) |
| SOUFFLE |
| 6 | | Egg yolks |
| 1/2 | c | Sugar |
| 4 | | Egg whites |
| | | Few drops of lemon juice |
| 1 | c | Heavy cream |
| 3 | tb | Bailey's Irish Cream |
| 2 | tb | Irish whiskey |
| HOT FUDGE SAUCE |
| 8 | oz | Bittersweet chocolate |
| | | (good quality:Callebaut) |
| 1/2 | c | Heavy cream |
1. To make the souffle, beat the egg yolks with half the sugar in a large
bowl until very thick and light in color. Beat the heavy cream until
it holds soft peaks. 2. In another large bowl, beat the whites with the
lemon juice until
foamy, then gradually add the remaining sugar while continuing to
beat until whites are firm but still glossy. Stir the Irish Cream
and the whiskey into the yolks, then fold in the whites. 3. Fill the
puffs with the souffle mixture and replace the tops. Place
on cookie sheets or trays, cover with foil, and freeze several hours
or overnight. 4. Just before serving, make the Hot Fudge Sauce. Melt
the chocolate
with the cream, stirring well to blend. Pass the hot sauce at the
table, to be poured over frozen souffles. ~--