Recipe by Oxmoor House January 1984


Recipe Summary test

10 to 12 servings


Ingredient Checklist


Instructions Checklist
  • Cut a piece of aluminum foil long enough to fit around a 2- quart soufflé dish, allowing a 1- inch overlap. Fold foil lengthwise into thirds. Lightly oil one side of foil; wrap foil around outside of dish, oiled side against dish, allowing foil to extend 4 inches above rim to form a collar. Secure foil with string or freezer tape. Set aside.

  • Soften gelatin in bourbon in top of a double boiler. Cook over boiling water, stirring constantly, until gelatin dissolves.

  • Beat egg yolks in a large mixing bowl until thick and lemon colored. Combine eggs, bourbon mixture, and vanilla in top of a double boiler; mix well. Cook over boiling water, stirring constantly, until mixture thickens and coats a metal spoon. Cool to room temperature.

  • Beat egg whites (at room temperature) and salt in a large mixing bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until mixture forms stiff glossy peaks.

  • Stir one - third of meringue into bourbon mixture with a wire whisk. Fold in remaining meringue and 2 cups whipped cream.

  • Spoon mixture into prepared soufflé dish; chill until set. Garnish with 1 cup whipped cream and toasted pecans. Spoon into individual serving bowls.


Oxmoor House Homestyle Recipes