Forget the scoop of ice-cream, try my frozen Drambuie souffles as your chilled dessert of choice. These are so posh looking they are perfect for a supper party and definitely one for the grown-ups as they do have that all-important Drambuie liqueur in there.
These frozen drambuie souffles come from my book A Wee Taste Of Scotland which is all about Scottish inspired party food. I came up with this recipe as I love puddings, especially chilled ones, raspberries and of course a bit of Scottish hooch never goes amiss.
Thinking on those lines you could actually use my homemade Scotch Mist liqueur here as I made that last year for the Christmas Hamper competition on Kirstie’s Handmade Christmas TV show. Alternatively use good old whisky instead.
Keep it simple sweetie!
Like all good recipes there is very little to this one, not many ingredients and not much for you to do.The recipe is for 6 small portions, rich desserts full of cream are really best served in very small portions as they are very filling and after a full meal any more would just be going over the top.
What you will need for your frozen Drambuie souffles
You’ll need eggs, caster sugar, milk, powdered gelatin and a little water to melt it in, runny honey, your drambuie or other booze of choice, whipping cream and raspberries to top everything off.
Souffles always look impressive whether baked or frozen. Just seeing a dessert that rises proudly above the glass it is served in seems so special and these frozen drambuie souffles are certainly no exception. Plonk these down on the table at the end of a supper party and your guests will be wowed and delighted at your obvious prowess in the kitchen. Just don’t tell them how easy they are to make.
So let’s head for the recipe and get stuck in …..
FROZEN DRAMBuIE SOUFFLES
- 2 large eggs
- 1 tbsp caster sugar
- 100 ml/3 ½ fl oz milk
- 1 tsp powdered gelatin soaked in 1 tbsp cold water
- 1 tbsp runny honey
- 1 tbsp Drambuie liqueur
- 120 ml/4 fl oz whipping cream
- 6 raspberries to garnish
- Wrap a double thickness of baking parchment around your 6 small glasses in collars rising 2cm above the rims and secure with tape
- Separate the eggs and whisk yolks with sugar till pale yellow
- Heat the milk until almost boiling and remove from heat
- Pour egg yolk mix into the milk and heat this custard gently till it coats the back of a spoon
- Remove from heat and stir in the soaked gelatin and leave to cool completely
- In a clean bowl whisk the egg whites till stiff and add the honey
- Remove the cold custard from fridge, add the Drambuie and fold in the egg whites
- Whip the cream till it forms soft peaks and fold this into the custard
- Pour this into the prepared glasses and pop into the freezer overnight
- Remove from freezer 30 mins before serving and remove collars 15 mins before you want to serve and top with a raspberry