Ingredients:

Vegetable cooking spray
1/4 c. plus 2 tsp. sugar, divided
1/2 c. brown sugar, firmly packed
3 tbsp. all-purpose flour
1 c. evaporated skimmed milk
2 egg yolks, lightly beaten
2 tbsp. amaretto
6 egg whites
1/8 tsp. cream of tartar
1 1/2 tbsp. grated semi-sweet chocolate
1 tbsp. minced almonds, toasted

Beat egg whites (at room temperature) and cream of tartar at high speed with electric mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture, chocolate and almonds into yolk mixture. Spoon evenly into prepared souffle’ dishes. Freeze for 2 hours. Remove from freezer and wrap in aluminum foil. Souffle’s can be frozen up to two weeks. Place 4 frozen souffles in 2 (9 inch) square baking pans. Add hot water to pans to depth of 1 inch. Bake at 350 degrees for 30 minutes or until puffed and set. Serve immediately.

Amaretto Soufflé
Servings: 6

Ingredients:

1/2 cup superfine sugar
6 amaretto or almond cookies-coarsely crushed
6 tablespoons Amaretto liqueur
4 eggs, separated
1 egg white
2 tablespoons all-purpose flour
1 cup milk
1 pinch cream of tartar (if needed)
confectioners’ sugar, for dusting

In another bowl mix together the 4-egg yolks, 2 tablespoons sugar and all 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 the heat.

In a 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 remaining whites and fold in gently. Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened amaretti cookies, then spoon the remaining 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.