Frozen Maple and Bourbon Souffle

Indulge in the velvety elegance of a Frozen Maple and Bourbon Soufflé, a no-bake dessert that combines the rich, caramelized sweetness of pure maple syrup with the smoky warmth of bourbon. This sophisticated treat is as light as air, thanks to whipped cream and perfectly beaten egg whites, yet packs an irresistible depth of flavor. Prepared in stylish ramekins with a clever parchment paper technique, the soufflés achieve a stunning, elevated look without the need for baking. Perfect for entertaining, these frozen delights can be made ahead and served straight from the freezer, making them both convenient and impressive. A dusting of powdered sugar adds a final touch of elegance, ensuring this indulgent dessert is as visually stunning as it is delicious. Ideal for special occasions or a dinner party centerpiece, this recipe hits the sweet spot between luxury and simplicity.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 6

Ingredients

• 120 ml Maple syrup (pure)
• 4 large Egg yolks
• 45 ml Bourbon
• 240 ml Heavy cream
• 3 large Egg whites
• 50 g Granulated sugar
• 1 tsp Vanilla extract
• 1 tbsp Powdered sugar (optional, for garnish)

Directions

Step 1

Prepare six 6-ounce ramekins by wrapping a strip of parchment paper around the outside of each ramekin, extending about 2 inches above the rim. Secure the parchment with tape or kitchen twine. This will give the soufflés their signature risen shape even though they are frozen.

Step 2

In a medium heatproof bowl, whisk together the maple syrup and egg yolks. Place the bowl over a pot of simmering water, creating a double boiler, and whisk constantly until the mixture becomes thick and pale, about 5-7 minutes. Remove from heat and stir in the bourbon. Let cool slightly.

Step 3

In a separate mixing bowl, whip the heavy cream to stiff peaks using an electric mixer. Gently fold the whipped cream into the cooled maple and bourbon mixture. Set aside.

Step 4

In a clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar while beating, continuing until stiff, glossy peaks form.

Step 5

Gently fold the beaten egg whites into the maple, bourbon, and cream mixture. Fold carefully to maintain the light and airy texture.

Step 6

Divide the mixture evenly among the prepared ramekins, filling each to just above the rim of the ramekin. Smooth the tops with a spatula.

Step 7

Place the ramekins on a baking sheet and transfer to the freezer. Freeze for at least 6 hours, or until firm. The soufflés can be made up to 2 days in advance.

Step 8

Before serving, carefully remove the parchment paper collars from the ramekins. Lightly dust the tops with powdered sugar, if desired, and serve immediately.

Nutrition Facts

Serving size	634.9 grams (634.9g)

Amount per serving	% Daily Value*
Calories	1718

Total Fat 98.00g	126%
Saturated Fat 54.40g	272%
Polyunsaturated Fat 0.00g
Cholesterol 978mg	326%
Sodium 290mg	13%
Total Carbohydrate 143.70g	52%
Dietary Fiber 0.00g	0%
Total Sugars 131.60g
Protein 21.40g	43%

Vitamin D 73IU	366%
Calcium 222mg	17%
Iron 3mg	19%
Potassium 500mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 5.5%

Carbs: 37.3%