So, a frozen souffle really isn't a souffle at all - its much more like a frozen custard, like ice cream but so much better, lighter and creamier. If you have ever made Italian Semifreddo (I plan to make a tri-colored one next week), then a frozen souffle is really the same substance, just made in smaller, individual portions, in souffle dishes. I used a bit of parchment paper on the rim of each souffle dish so I could pour up the custard higher and give this the look of an actual souffle after removing the parchment paper. I adapted this recipe from one that I found online, with several changes (my way is better!). It was amazing - light and creamy, a perfect fresh strawberry frozen custard! This is a fabulous recipe for using those fresh, local strawberries that are in season right now.
Frozen Strawberry Souffle
1 lb fresh strawberries, stemmed and hulled
1 cup sugar plus 3 T
5 egg whites
1/4 tsp orange zest
1 1/4 cup heavy cream
2 T amaretto (I used my homemade amaretto)
1/4 cup slivered almonds
3-4 T of sugar
First, make a praline by caramelizing the almonds in the 3-4 T of granulated sugar. Once caramelized, allow to cool completely on a piece of foil, before pulverizing in a nut chopper or food processor. Put about a tablespoon of this praline in the bottom of each souffle dish, for the bottom of each dessert.
Using parchment paper, create a rim, or collar of parchment paper on each of four souffle dishes, so you will be able to pour the mixture about an inch or an inch and a half above where the dish ends. You will remove this after the souffle is frozen.