One of our favorite liqueurs is Sheridan's Coffee Layered Liqueur from Ireland. Whenever my husband goes abroad, he always brings a bottle back. It's unusual because it comes in a split bottle with coffee chocolate liqueur on one side and vanilla cream liqueur on the other.
When poured in a glass, the two liqueurs pour together and combine, producing a delightful sweet alcoholic drink. Typically, we enjoy drinking it by itself, as an after dinner drink. However, recently I also created this delicious frozen liqueur soufflé, a light dessert perfect for the upcoming hot summer days. Ingredients: (4 espresso shot servings or 2 ramekin servings)
1 tablespoon cocoa powder
1 tablespoon sugar
2 extra-large egg whites (or 3 large egg whites)
1/4 cup sugar
1/4 cup Sheridan's liqueur (or equal parts of Kahlua and Bailey's)
Directions:
Mix cocoa powder and sugar in a small bowl.
Whip egg whites until soft peaks form, then add sugar and whip to stiff peaks. Fold in the liqueur. Spoon into individual espresso shots or ramekins and sprinkle with cocoa sugar.
Frozen Soufflé: Place in a freezer and chill for about 4 hours. Serve with fresh strawberries and any leftover cocoa sugar.
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I would like to submit this recipe for Creative Coffee Recipes at Chow and Chatter and a roundup for frozen creations at What's Cooking.
