This unbaked soufflé achieves its lofty height with the aid of a paper collar. To make a collar, cut a strip of parchment or waxed paper about 2 inches longer than the circumference of the soufflé dish. Fold the strip in half lengthwise and seal the open edge by folding it over, forming a 1-inch flap. Tape or tie the paper around the soufflé dish so that it rises 2 inches above the rim. The collar lets you fill the dish above the rim, allowing this frozen dessert to mimic the puff of a traditional oven-risen soufflé.
Adapted from Williams-Sonoma Collection Series, French, by Diane Rossen Worthington (Simon & Schuster, 2003).
Recipe courtesy of Williams-Sonoma