Recipe Details

Summary

Name: Frozen Raspberry And Macaroon Souffle

Category: Chocolate

1 pound 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

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.