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In
a large bowl with electric mixer beat the eggs and egg
yolks. Add the sugar and beat until light and fluffy.
In
a separate bowl, whip the cream until stiff. Fold whip
cream and liqueur into the egg mixture.
Prepare
8 individual souffle dishes (or 3 1/2 inch ramekins):
cut strips of wax paper about 2 1/2 inches wide. Wrap
around the souffle dish so that it comes about 1 1/2
inches above the top. Tape in place.
Pour
the souffle mixture into each dish so it comes near
the top of the waxed paper.
Freeze
for at least 4 hours or overnight. Remove the wax paper
to serve. Top with a dusting of cocoa or chocolate shavings.
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