Try this Frozen Anisette Souffle recipe, or contribute your own.
Suggest a better descriptionCook sugar and water in heavy medium saucepan over medium heat, stirring until sugar dissolves. Boil without stirring until candy thermometer registers 240°F, about 12 minutes. Meanwhile, with electric mixer beat egg whites in large bowl until stiff but not dry. Beat hot syrup into egg whites in slow steady stream. Mix in 3 tablespoons anisette. Continue beating until mixture is stiff and shiny. Whip cream and remaining 3 tablespoons anisette in medium bowl until peaks form. Fold into whites. Transfer to 8-cup souffle dish or eight 1-cup ramekins. Cover and freeze until firm, about 8 hours. (Can be prepared 2 days ahead.) Garnish with fruit if desired. Serves 8. Bon Appetit September 1990
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Serving Size: 1 Serving (2303g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4534 | ||
Calories from Fat: 1603 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.1g | 238 % | |
Saturated Fat 109.6g | 548 % | |
Monounsaturated Fat 50.9g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 652.1mg | 201 % | |
Sodium 2154.1mg | 74 % | |
Potassium 2305.8mg | 61 % | |
Total Carbohydrate 621.8g | 183 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 621.8g | ||
Protein 139.3g | 199 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4534
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