Recipes For 2003

Frozen Maple Walnut Souffle

9 eggs, separated
1 cup sugar
1/3 cup water
1/3 cup dark rum
3 cups heavy cream
1 cup maple syrup
pinch of salt
2 cups ground walnuts
1/3 cup whipping cream
whole walnuts for garnish

Beat the 9 eggs yolks in your mixer until they are thick and light.

In a small saucepan, combine 1 cup sugar with 1/3 cup water and bring to a boil over medium heat. continue to boil until it reaches 230 degrees or the softball stage (you need a candy thermometer for this).

Pour the syrup over the beaten egg yolks while your mixing is on low. Continue to beat for about 10 minutes until it is very creamy. Add in 1/3 cup dark rum and combine.

In another bowl, beat 3 cups heavy cream until it holds soft peaks. Add 1 cup maple syrup and continue to beat until it holds hard peaks. Fold this mixture into the egg yolk mixture, trying not to deflate the cream.

In another bowl, place the 9 egg whites and a pinch of salt. Beat them until they form stiff peaks and then fold them into the egg yolk mixture and combine well, folding so not to deflate the whites. Fold in the 2 cups of ground walnuts.

Have a souffle dish ready with a wax paper collar tied on with string. Pour the mixture into this mold and place in your freezer overnight.

When ready to serve, beat up 1/3 cup whipping cream to soft peaks and add in 2 tsps of maple syrup