Recipe information
Yield
Serves 8
Ingredients
1 cup sugar
1/3 cup water
6 egg whites
6 tablespoons anisette or other anise liqueur
2 cups chilled whipping cream
Fresh fruit such as sliced strawberries, blueberries or raspberries (optional)
Preparation
Step 1
Cook sugar and water in heavy medium saucepan over medium heat, stirring until sugar dissolves. Boil without stirring until candy thermometer registers 240°F, about 12 minutes.
Step 2
Meanwhile, with electric mixer beat egg whites in large bowl until stiff but not dry. Beat hot syrup into egg whites in slow steady stream. Mix in 3 tablespoons anisette. Continue beating until mixture is stiff and shiny. Whip cream and remaining 3 tablespoons anisette in medium bowl until peaks form. Fold into whites. Transfer to 8-cup soufflé dish or eight 1-cup ramekins. Cover and freeze until firm, about 8 hours. (Can be prepared 2 days ahead.) Garnish with fruit if desired.
