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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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