AMARETTO SOUR SLUSHY
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Provided by Jeremy Oertel and Natasha David
Categories Cocktail Amaretto Lemon Juice Orange Juice Cherry Drink Cocktail Party Backyard BBQ Summer Dairy Free Wheat/Gluten-Free Father's Day Fourth of July Labor Day Memorial Day
Yield Makes 2
Number Of Ingredients 8
Steps:
- Combine amaretto, lemon juice, orange juice, and simple syrup in jar. Secure lid and shake to combine. Freeze until ice-cold but not solid, at least 2 hours and up to 5 hours.
- Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day, you may need to blend in a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)
- Divide cocktail between 2 chilled rocks glasses. Gradually pour ¼ oz. Fernet-Branca over the back of a spoon into each drink if desired. Garnish each with a brandied cherry and paper umbrella.
FROZEN AMARETTO SOUFFLE
Make and share this Frozen Amaretto Souffle recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare collar for 2-quart souffle dish by cutting strip of foil long enough to wrap around dish with some overlap.
- Fold in half lengthwise.
- Generously butter one side and sprinkle with sugar.
- Wrap around dish, buttered side in, letting foil extend 3½ inches above rim.
- Secure tightly with string.
- Add 1½ cups sugar, eggs and yolks to top of double boiler set over warm (not hot) water over low heat and stir constantly with whisk or rubber spat-ula until just warm, about 12 minutes.
- Transfer egg mixture to large bowl of electric mixer and beat until stiff, about 10 minutes.
- Blend in amaretto.
- Whip cream in another large bowl until soft peaks form.
- Gently fold cream into egg mixture, blending well.
- Pour souffle into prepared dish.
- Freeze until firm and set, at least 5 hours.
- To serve, let souffle soften in refrigerator 15 minutes.
- Spoon souffle onto individual plates.
- Garnish with fresh fruit and mint sprigs.
FROZEN PEACH AND AMARETTI SOUFFLES
Categories Fruit Dessert Raspberry Peach Brandy Amaretto Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Combine 3 pounds peaches, 1/2 cup sugar and brandy in heavy large saucepan. Simmer over medium heat until peaches are juicy and tender, stirring occasionally, about 5 minutes. Transfer to processor and puree until smooth. Set aside 2 1/4 cups peach puree; cool (reserve any remaining puree for another use).
- Cut eight 14 x 6-inch foil strips. Fold each in half lengthwise. Wrap 1 foil strip tightly around each of eight 2/3-cup soufflé dishes, forming collars that extend from base of dish to above rim. Fold and crimp ends tightly to secure.
- Whisk yolks, corn syrup and remaining 1 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using handheld electric mixer, beat constantly until thermometer inserted into mixture registers 160°F, about 7 minutes. Remove bowl from over water. Continue to beat mixture until cool and thick, about 5 minutes.
- Beat cream and vanilla in another large bowl until soft peaks form. Add amaretto and beat until stiff peaks form. Fold peach puree into cream mixture in 3 additions. Gently fold in yolk mixture and 6 tablespoons crushed cookies. Divide mixture equally among prepared soufflé dishes (mixture will extend above rim of dishes). Sprinkle tops with remaining crushed cookies. Cover with plastic; freeze overnight and up to 3 days.
- Carefully remove foil from soufflés. Top soufflés with berries and peach slices, if desired, and serve immediately.
CHOCOLATE-AMARETTO SOUFFLES
Steps:
- Position rack in center of oven and preheat to 400°F. Butter six 3/4-cup soufflé dishes; dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream.
- Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with 1/2 tablespoon amaretti cookies.
- Bake soufflés until puffed and set, about 13 minutes. Dust each with powdered sugar. Accompany soufflés with whipped cream. Serve immediately.
- *Available at Italian markets and some supermarkets nationwide.
AMARETTO SOUFFLE
Make and share this Amaretto Souffle recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
- Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
- In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
- Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
- Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
- Add the remaining Amaretto liqueur. Remove from heat.
- In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy). Add the remaining sugar and continue whisking until stiff.
- Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
- Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
- Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.
Nutrition Facts : Calories 151.6, Fat 4.8, SaturatedFat 2, Cholesterol 146.7, Sodium 75.8, Carbohydrate 20.8, Fiber 0.1, Sugar 16.9, Protein 6.4
FROZEN SOUFFLE AMARETTO (WINDOWS ON THE WORLD)
From the 107th floor of the World Trade Center, a glistening New York was served up for your viewing pleasure. The view was unequaled - up to 50 miles on a clear day! The tempting menu reflected the world that seemed to lie in its view. You can still enjoy one of The Restaurant's great desserts.
Provided by JackieOhNo
Categories Dessert
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Crumble macaroon cookies into coarse pieces. spread crumbled macaroons in shallow baking pan and dry in 300-degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs.
- In a large bowl combine egg yolks, w hole eggs, and sugar; beat on high speed of electric mixer till thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs.
- Prepare six 6-oz. or 8-oz. individual souffle dishes with 1-inch buttered aluminum foil collars or a 1-quart souffle dish with a 2-1/2-inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4-6 hours.
- To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers.
Nutrition Facts : Calories 508.2, Fat 37, SaturatedFat 22.1, Cholesterol 336.7, Sodium 100.9, Carbohydrate 39.4, Fiber 0.3, Sugar 36.5, Protein 6.7
GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
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