Ice Cream Souffle With Hot Strawberry Sauce |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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How decadent! Ice cream, cookies, Grand Marnier & strawberries - definitely an adult dessert! Use a good quality ice cream for this or it will deflate. Freezer time included in cook time. Ingredients:
1/2 gallon vanilla ice cream |
12 macaroons, crumbled |
5 tablespoons grand marnier |
2 cups heavy cream |
1/2 cup toasted almond, chopped |
confectioners' sugar |
1 quart fresh strawberries, washed hulled and halved or 3 (10 ounce) packages frozen sliced strawberries, thawed |
1/2 cup sugar |
5 tablespoons grand marnier |
Directions:
1. Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier.
2. Whip cream till thick and shiny; fold into ice cream.
3. Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan.
4. Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer. (needs at least 4 hours to get firm; overnight preferred).
5. Unmold onto a serving platter & store in the freezer until serving time.
6. Make the sauce just before serving:
7. Put berries in a saucepan with the sugar. Simmer until just soft but not mushy. Remove from heat and add Grand Marnier.
8. To serve - slice the souffle and top with hot sauce. Serve immediately!
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