Easy Make Ahead Dessert
By Andrew Zimmern
Maine famously gets a lot of attention for what comes out of the sea. I’d like to shine a light on other incredible food products of note. Did you know that Maine was home to the country’s most prolific sap producing county? That’s right, some of the nation’s best maple syrup comes out Somerset County. Beyond drizzling it over a fresh stack of flap jacks, this frozen souffle is one of the best ways to highlight that gorgeous, rich, maple flavor. Don’t let the word souffle fool you, this is honestly one of the easiest desserts I make and have been serving it up for over 40 years. It’s a do-ahead treat and the freezer does all the work.
Frozen Maple Syrup ‘Souffle’ with Spiced Almonds
- 1 1/4 cups Maine maple syrup
- 2 egg yolks
- 3 egg whites
- 1 pinch cream of tartar
- 1 pinch salt
- 1 1/4 cups heavy cream
- Spiced almonds, for serving (recipe below)
- Additional whipped cream, for serving (optional)
Pour the maple syrup into a saucepan and set over medium heat. Bring the syrup to a boil, then lower the heat and simmer. When a thermometer reads 260 degrees remove the pan from the heat.
While the syrup is cooking, whip the egg whites with the cream of tartar and salt until stiff peaks are formed. Place the egg yolks in the bowl of a standing mixer fitted with a whisk attachment.
With the mixer going, pour the hot syrup in a thin, steady stream into the yolks and beat until ribbony and eggs have tempered. Add the whites, folding in well.
Pour the cream into a stainless steel work bowl and beat until it stiff peaks form. Combine the mixtures, divide into glasses or dessert coupes, and freeze for a few hours.
Serve, sprinkling with the candied almonds and extra dollop of whipped cream if you’d like.
- 2 cups sliced almonds
- 1/4 cup white sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 tablespoon water
- 1 tablespoon honey
- 1 teaspoon olive oil
Preheat your oven to 350 degrees F. Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant.
Combine the sugar, salt, and spices in a very large mixing bowl and reserve. Taste to ensure you are ok with the balance and adjust accordingly.
Place the water, honey, and olive oil in a large skillet over medium heat. When bubbling/simmering, add the toasted almonds and stir well. Pour the almonds into the sugar and spice mixture tossing well.
Spread nuts onto baking sheets in a single layer, and cool to room temperature. Utilize as a garnish and use the rest for, well, you will eat them all so let’s be honest… there won’t be leftovers.