Recipe - Frozen Raspberry Souffles

SOUFFLES
12 ounce Package Frozen Raspberries;
thawed
1 cup Sugar
One fourth cup Water
3 lg Egg Yolks
Three fourths cup Whipping Cream; chilled
One fourth cup Raspberry Liqueur

ALMOND MACAROONS
1/3 cup Almond Paste; broken
1 lg Egg White
1 tablespoon Sugar; plus
1 teaspoon Sugar
1 tablespoon AllPurpose Flour

Preheat oven to 350øF. Line a cookie sheet with parchment paper. Stir all
the Almond Macaroon ingredients in a medium bowl until smooth. Drop batter
by rounded teaspoonfuls onto prepared sheet, spacing 3" apart. Using wet
fingers, flatten each into a 2" round. Bake until golden brown on edges,
about 15 minutes. Cool completely on a rack. Peel off parchment.

Puree raspberries in a food processor until smooth. Strain to remove seeds.
Cook sugar and water in a heavy saucepan over low heat, stirring until
sugar dissolves. Increase heat and boil, without stirring, until mixture
registers 238øF. on candy thermometer, tilting pan slightly to submerge
thermometer tip completely, about 8 minutes.

Using an electric mixer, beat egg yolks in a medium bowl until pale yellow
and slowly dissolving ribbon forms when beaters are lifted, about 5
minutes. Gradually beat in hot syrup. Continue beating until cool.
Carefully fold in raspberry puree. Whip cream in large bowl until stiff
peaks form. Fold cream into berry mixture. Spoon 1/3 cup into One half cup
souffle dishes or custard cups.

Pour liqueur into a small bowl. Dip macaroons into liqueur. Place 1
macaroon atop berry mixture in each dish. Divide remaining berry mixture
among dishes, covering macaroons completely. Freeze until firm, about 5
hours.

Source: Gourmet Magazine TYped by Katherine Smith KookNet: The Shadow Zone
IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini