Frozen Raspberry and Macaroon Souffle
A chocolate dessert recipe for Frozen Raspberry and Macaroon Souffle.
FrenchOtherIntermediate45 minBy Northstar
Ingredients
Servings
12
- 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
Instructions
- 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. Add to melted butter-chocolate mixture. Flavor with juice and pulps of raspberries.
- 3
Beat egg whites till stiff and whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez.
- 4
Combine equal portions of each mixture in 12 souffle dishes. Freeze and serve with raspberry coulis and whipping cream.
Tags
frenchchocolate-fantasy