Souffle Glace
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- 1/2 pint peach ice cream
- 1 pint peach pulp
- 1/2 cup sugar
- 1 pint whipped cream (40%) whipped firm
- 1 quart peach brandy
- Macaroon powder for topping
Mix ingredients together. Fill prepared souffle paper cases with the mixture, set in refrigerator to freeze until firm. When frozen, dust top of each with macaroon powder. Serve on dessert plates, with paper doily underneath each.
Submitted by Jun 2, 2009
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15 min
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