Brandy Alexander Soufflé
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INGREDIENTS 2 envelopes unflavored gelatin
2 cups water
4 eggs, separated
3/4 cup sugar
1 (8-ounce) package cream cheese, softened
3 tablespoons creme de cacao
3 tablespoons brandy
1/4 cup sugar
1 cup whipping cream, whippedCut a piece of aluminum foil or wax paper long enough to fit around a 1-1/2-quart souffle dish, allowing a 1-inch overlap; fold lengthwise into thirds. Lightly oil one side of foil; wrap around outside of souffle dish, oiled side against dish, allowing foil to extend 3 inches above rim to form a collar. Secure foil with freezer tape.
Combine gelatin and 1 cup water in top of a double boiler; bring water in bottom of double boiler to a boil. Cook, stirring constantly, until gelatin dissolves; stir in remaining 1 cup of water.
Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; gradually add 3/4 cup sugar, beating well. Stir into gelatin mixer. Cook over low heat 20 to 25 minutes or until thickened, stirring constantly.
Beat cream cheese until smooth; gradually add yolk mixture, beating well. Stir in creme de cacao and brandy; chill until slightly thickened.
Beat egg whites (at room temperature) until foamy; gradually add 1/4 cup sugar, beating until stiff peaks form. Gently fold whipped cream into cream cheese mixture. Spoon into prepared souffle dish or individual serving dishes, and chill until firm. Remove collar from dish.
Makes 8 to 10 servings
GRASSHOPPER SOUFFLE
Substitute 1/4 cup plus 2 tablespoons green cremé de menthe for cremé de cacao and brandy.
KAHLUA SOUFFLE
Add 2 teaspoons instant coffee granules to gelatin and water in double boiler. Substitute 1/4 cup plus 2 tablespoons Kahlua for cremé de cacao and brandy.