| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 12 | Servings | |
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 | Toasted coconut |
| 2 | oz | Coco Lopez |
| 12 | oz | Raspberries |
INSTRUCTIONS
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. Recipe By : Michael A. Even of O'Malley's on the Green, Anchorage, AK From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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