The Greenbrier Cold Bourbon Soufflé

1. 1

   Cut a piece of aluminum foil long enough to fit around a 2- quart souffle 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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.