LINDEMANS FRAMBOISE LAMBIC SOUFFLE

2 cups Lindemans Framboise Lambic

1.25 cups sugar

8 egg yolks

4 egg whites

2 oz. unflavored gelatin (dissolved in 1 cup water)

1.75 cups heavy cream

6 5-oz. freezer-proof soufflé cups

Beat egg yolks with .5 c. sugar. Add dissolved gelatin and warm over double boiler until mixture coats back of spoon. Remove from heat and stir in Framboise Lambic. Place bowl in refrigerator for 30 minutes, until mixture becomes syrupy. Stiffly beat egg whites. Separately, beat heavy cream and remaining sugar; fold each into syrup one at a time until lumps are dissolved. Make a wax paper collar around souffle cups and pour in mixture so it’s 1” above the rim. Freeze for one hour. Serves six.

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