Side Pannel
Frozen Raspberry and Macaroon Souffle
Frozen Raspberry and Macaroon Souffle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1 lb White chocolate
- 8 oz Butter
- 8 oz Egg yolks
- 10 oz Powdered sugar
- 4 oz Raspberry liqueur
- 12 oz Egg whites
- 2 lb Cream -- whip to soft peaks
- 4 oz Toasted coconut
- 2 oz Coco Lopez
- 12 oz 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.
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.
Tweet

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