Brandy Alexander Souffle (1978)

• 6 tbspns brandy
• 6 tbspns Creme de cacao liqueur
• 4 egg whites
• 4 egg yolks
• 1 cup whipping cream
•  1 cup sugar
• 8 oz cream cheese, softened
• 2 envelopes unflavored gelatin
• 2 cups cold water

Soften gelatin in 1 cup water.  Stir over low heat to dissolve; add remaining water.  Remove from heat and blend in 3/4 cup sugar and beaten egg yolks.  Return to heat, and cook 2 to 3 minutes until thickened.

Gradually add mixture to softened cream cheese, mixing until well blended.  Stir in Creme de cacao and brandy. Chill until slightly thickened.

Beat egg whites until soft peaks form.  Gradually add remaining 1/4 cup sugar, beating until meringue is stiff.  Fold egg whites and whipped cream into dessert.  

Wrap a 3-inch collar of foil around top of 1 1/2-quart souffle dish. Secure with tape. Pour mixture into dish.  Chill until firm.  Remove foil collar before serving.  Serves 8 to 10.

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

More "Lost" Souffle Recipes

Macaroni Cheese Souffle De Luxe (1936)

Souffle Grand Marnier (1969)

Mocha Souffle with Rum (1967)

Lobster Cardinale Souffle (1969)