Frozen Soufflé with Hot Raspberry Sauce 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 Instructions
Soften ice cream and stir in macaroon pieces and 1/2 cup orange juice.
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 soufflé, 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 onto cold platter.
Serve with hot sauce.
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