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Frozen Raspberry And Macaroon Souffle
Ingredients
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 coconut,Toasted
2 oz Coco Lopez
12 oz raspberries
Method
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. | 
