Frozen Anisette Souffle
- 1 cup sugar
- 1/3 cup water
- 6 egg whites
- 6 tablespoons anisette or other anise liqueur
- 2 cups chilled whipping cream
- Fresh fruit (optional) (such as sliced strawberries, blueberries or raspberries)
Cook sugar and water in heavy medium saucepan over medium heat, stirring until sugar dissolves. Boil without stirring until candy thermometer registers 240 degrees, 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.
This recipe yields 8 servings.