Frozen Souffle With Hot Raspberry Sauce
- Serves 6 to 8.
SERVES
Ingredients
- 1 quart vanilla ice cream
- 5 macaroons, crumbled
- 1 cup orange juice, divided
- 1 cup whipping cream
- 1/4 cup chopped almonds
- 1/4 cup confectioners' sugar
- 1 quart fresh raspberries
- 3 Tablespoons water
- Sugar to taste
Directions
Soften ice cream and stir in macaroon pieces and 1/2 cup orange juice. Whip cream until stiff peaks form and gently fold into ice cream mixture. Transfer to a 6-cup 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 souffle, 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.
