 Wow. And what I'm finding when I'm making the souffle myself now, it's getting icy, and I wonder what I'm doing wrong with my technique. It was a souffle which was made without a zavione. It was just basically whipped cream, a French meringue with not very much sugar, a Grand Marnier, and reduced mandarin juice. And it tastes very good, and it's nice as a room temperature souffle, but when I freeze it,