Frozen Raspberry and Macaroon Souffle

Frozen Raspberry and Macaroon Souffle

Ingredients

• 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

Cooking Directions

1. In a large saucepan, melt butter and white chocolate and cool.
2. In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur until thick.
3. Add to melted butter-chocolate mixture. Flavor with juice and pulps of raspberries.
4. Beat egg whites till stiff and whip cream to soft peaks. 
5. Combine and flavor with coconut and Coco Lopez.
6. Combine equal portions of each mixture in 12 souffle dishes.
7.  Freeze and serve with raspberry coulis and whipping cream.