Iced soufflé with Grande Absente (69°)

For 4 people

Ingredients

3 eggs

25 cl of cream

15 cl of Grande Asbente

40 gr of sugar

1 sachet of vanilla sugar

Beat 3 egg yolks until they foam (about 5 minutes).

Add Grande Absente and whipped cream, mix well.

Add the sugar and the vanilla sugar packet.

Apart from that, turn the egg whites into snow.

Stir the egg whites into the mixture by gently mixing.

Pour everything into a mold covered with parchment paper.

Put in the freezer for a minimum of 12 hours.

Grande Absente 69, absinth

69° - 70cl

The very authentic absinthe: Grande Absente is a bitter liqueur which contains more plants of absinthe and less sugar.