Frozen Praline Souffles


  • Special equipment: 2 (4-oz) ramekins; a candy thermometer
  • 2 tablespoons Cognac or Armagnac
  • ½ cup chilled heavy cream
  • 2 large egg whites at room temperature for 30 minutes
  • 2 tablespoons water
  • ¼ cup sugar
  • ½ cup sugar

1. Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim. Tape overlapping ends together. 2. Make praline: Line a baking sheet with a sheet of foil, then lightly oil foil. Cook sugar with a pinch of sal...

View full recipe at SpringPad


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