Recipe - Frozen Raspberry And Macaroon Souffle

1 pound White chocolate
8 ounce Butter
8 ounce Egg yolks
10 ounce Powdered sugar
4 ounce Raspberry liqueur
12 ounce Egg whites
2 pound Cream whip to soft peaks
4 ounce Toasted coconut
2 ounce Coco Lopez
12 ounce 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 butterchocolate 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip