Frozen Raspberry and Macaroon Souffle
A chocolate dessert recipe for Frozen Raspberry and Macaroon Souffle.
FrenchOtherIntermediate45 minBy Northstar
Ingredients
Servings
12
- 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
- 4 oz toasted coconut
- 2 oz Coco Lopez
- 12 oz raspberries
Instructions
- 1
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.
Tags
chocolate-fantasy