Golden Cadillac Soufflé Glacé

Golden Cadillac Soufflé Glacé

For the meringue:

4 large eggs, whites only

1 1/2 C. powdered sugar, plus extra for decorating plate

water

For the soufflé:

1 pint chilled heavy whipping cream

4 large eggs, separated

1 1/2 C. granulated sugar (divided)

3 to 4 oz. (6 to 8 T.) water

Galliano liqueur (Strega liqueur may be substituted)

You’ll need to make the meringue the day before serving the dessert, so it has time to dry out. To make the meringue, preheat oven to 225°F. Whip four egg whites into soft peaks. Pour the powdered (not granulated) sugar into a small saucepan with enough water to dissolve. Bring to a boil and cook until the temperature reaches 235°F.

Prepare an ice bath for the whipped egg whites, and place the egg whites over it. In a steady stream, add the hot sugar syrup to the whipped egg whites, continuously beating with a wire whisk.

On a sheet pan lined with baking paper or waxed paper, spread the meringue 1/2 inch thick. Bake until crisp.

Break up meringue and crush with a rolling pin to a coarse powder, leaving in some small chunks. Place a tablespoon of the meringue into the bottom of each plastic cup, covering the bottom. Set aside leftover crumbs for later.

To make the soufflé, beat the whipped cream to stiff peaks, then refrigerate. Beat the egg yolks until they have doubled in volume and stiffened. Pour 3/4 cup sugar into a small saucepan with enough water to dissolve; boil until it reaches 235°F. Prepare an ice bath. In a steady stream, add the hot sugar syrup to the beaten egg yolks, whisking continuously for a minute or two, until the mixture has cooled slightly. Transfer to the ice bath and continue beating until cool; set aside in refrigerator.

Repeat the same procedure with the egg whites and remaining 3/4 cup sugar, refrigerating until cool. Using a rubber spatula, fold the beaten egg whites and yolks together in a mixing bowl, gradually adding the Galliano liqueur. Divide the mixed soufflé evenly between the prepared plastic cups. Sprinkle the tops with the remaining meringue crumbs. Place in the freezer until firm. To serve, dust 6 to 8 plates (depending on the number of soufflés made) with powdered sugar. Unmold the soufflés by going around the inside edge of each cup with a thin knife. Invert each cup over a plate.

Makes 6 to 8 servings.