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BETTY'S ICEBOX IRISH SOUFFLÉ

List of Ingredients

2 c. milk
3/4 c. plus 1 tsp. sugar
5 eggs, separated
1/2 oz. granulated gelatin
2 c. heavy cream
2/3 c. Bailey's Irish Cream

In a saucepan, mix together the milk, and 3/4 cup sugar. Stirring to blend, bring the mixture just to the boiling point. Transfer the mixture to a bowl and allow to cool for 5 minutes. Mix in the egg yolks and the gelatin. Let the mixture rest for 10 minutes. Whip the cream until it stands in peaks about the consistency of shaving cream. Blend the whipped cream into the egg and milk mixture. Whip the egg whites with the remaining 1 teaspoon of sugar until it peaks. Fold the whites into the other mixture, blend in Bailey's. Pour the final blend into a 2 quart serving bowl or individual bowls and chill at least 2 hours.
Betty Culey Wilson - South Dakota



Recipe