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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly grease 1 1/2 quart souffle dish. | 2. Grease 2-inch high parchment or a foil collar and wrap around dish, securing collar with string. | 3. In a bowl whisk together the first 4 ingredients (eggs - bourbon) until blended. Set bowl over pan of simmering water (or use a double boiler) and continue whisking until mixture thickens (5 minutes). Remove bowl from pan of water. | 4. With an electric mixer beat egg mixture until cool and trippled in volume (10 minutes). | 5. Beat in syrup in a thin stream and beat 1 more minute. | 6. In a seperate bowl with clean beaters beat cream until soft peaks fold. | 7. Fold cream into egg mixture. | 8. Spoon into the dish, smoothing the top. | 9. Freeze overnight or for at least 5 hours or until firm. | 10. Let souffle soften in refrigerator for 30 minutes. | 11. Remove collar. | 12. Press nuts into sides of souffle. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
egg yolk	2			109.48	1.2206	5.3924	9.0236
sugar	1/3	cup		268.66	67.1987	0.0	0.0
bourbon	1/4	cup	sour	-	-	-	-
maple syrup	3	tablespoons		156.0	40.224000000000004	0.024	0.036000000000000004
whipping cream	2 1/4	cups		788.4	7.992000000000001	5.859	83.45700000000001
macadamia nut	1/2	cup	toasted chopped	481.06	9.2594	5.2997	50.7659

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.