Name: 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 Toasted coconut; 2 oz Coco Lopez; 12 oz Raspberries

The portrait of Jesus in the gospels is altogether different from the picture contemporary evangelicals typically imagine. Rather than a would-be redeemer who merely stands outside anxiously awaiting an invitation to come into unregenerate lives, the Savior described in the New Testament is God in the flesh, invading the world of sinful men and challenging them to turn from their iniquity. Rather than waiting for an invitation, He issues His own – in the form of a command to repent and take on a yoke of submission.

John MacArthur

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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