1. Lightly grease 1 1/2 quart souffle dish. 2. Grease 2-inch high parchment or a foil collar and wrap around dish, securing collar with string. 3. In a bowl whisk together the first 4 ingredients (eggs - bourbon) until blended. Set bowl over pan of simmering water (or use a double boiler) and continue whisking until mixture thickens (5 minutes). Remove bowl from pan of water. 4. With an electric mixer beat egg mixture until cool and trippled in volume (10 minutes). 5. Beat in syrup in a thin stream and beat 1 more minute. 6. In a seperate bowl with clean beaters beat cream until soft peaks fold. 7. Fold cream into egg mixture. 8. Spoon into the dish, smoothing the top. 9. Freeze overnight or for at least 5 hours or until firm. 10. Let souffle soften in refrigerator for 30 minutes. 11. Remove collar. 12. Press nuts into sides of souffle. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
