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Frozen Raspberry and Macaroon Souffle
Serving Size : 12
Preparation Time :1:30
1
8
8
1
4
1
2
4
2
1
pound white chocolate
ounces butter
ounces egg yolks
0 ounces powdered sugar
ounces raspberry liqueur
2 ounces egg whites
pounds cream -- whip to soft peaks
ounces toasted coconut
ounces Coco Lopez
2 ounces 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 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.
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