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