Frozen Souffles With Red Currant And Meringue

• 2 medium eggs, separated
• 2/3 cup whipping cream
• 1/4 cup sugar
• 1 None vanilla pod, halved and seeds scraped out
• 1 cup mascarpone cheese
• 2.5 oz meringue cookies, finley chopped or broken in to small pieces
• 12 oz red currants

1. In a medium bowl, combine the egg whites and a pinch of salt and whisk until just firm. In another bowl, whisk the cream until it holds it shape. In a third, larger bowl, whisk the egg yolks, sugar, and vanilla seeds until creamy. Add the mascarpone, one spoonful at a time, to this mixture.
2. Fold the whipped cream into the egg yolk mixture. Then fold in the egg white foam. Lastly, stir in all but about 1 oz of the meringue and all but about 3 oz of the currants.
3. Spoon the fruity meringue mixture into 18 small (1/3 cup) silicone muffin molds or 9 larger (2/3 cup) silicone muffin molds. Freeze for at least 3 hours.
4. Take out of the freezer 10 minutes before serving. Loosen the souffles and turn them out onto small plates. Garnish with the remaining currants and a sprinkling of meringue cookies.

eggs, whipping cream, sugar, vanilla pod, mascarpone cheese, meringue cookies, red currants

Taken from recipes-plus.com/api/v2.0/recipes/18089 (may not work)