Frozen raspberry and macaroon souffle

12 Servings

Ingredients

Quantity Ingredient
1 pounds White chocolate
8 ounces Butter
8 ounces Egg yolks
10 ounces Powdered sugar
4 ounces Raspberry liqueur
12 ounces Egg whites
2 pounds Cream -- whip to soft peaks
4 ounces Toasted coconut
2 ounces Coco Lopez
12 ounces Raspberries

Directions

STEP ONE: In a large saucepan, melt butter and white chocolate and cool.

STEP TWO: In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur until thick. Add to melted butter-chocolate mixture. Flavor with juice and pulps of raspberries. STEP THREE: Beat egg whites till stiff and whip cream to soft peaks.

Combine and flavor with coconut and Coco Lopez.

STEP FOUR: Combine equal portions of each mixture in 12 souffle dishes.

Freeze and serve with raspberry coulis and whipping cream.

Recipe By : Michael A. Even of O'Malley's on the Green, Anchorage, AK From: Date: File

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