Bourbon Souffle

1. 1

   To well beaten egg yolks, add bourbon.

2. 2

   To stiffly beaten egg whites, add sugar.

3. 3

   Dissolve gelatin in cold water and heat in double boiler.

4. 4

   Pour slowly over whites and sugar, beating constantly until like divinity.

5. 5

   Fold yolks and whites together and pour into mold which has been rinsed in cold water.

6. 6

   Garnish with chopped nuts.

7. 7

   Chill until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.