O'Malley's on the Green
Frozen Raspberry and Macaroon Soufflé
Yield: 12 servings
Ingredients
- 1 pound white chocolate
- 8 ounces butter
- 8 ounces egg yolks
- 10 ounces confectioners' sugar
- 4 ounces raspberry liqueur
- 12 ounces egg whites
- 2 pounds cream, whipped to soft peaks
- 4 ounces toasted coconut
- 2 ounces Coco Lopez
- 12 ounces raspberries
Instructions
- In a large saucepan, melt butter and white chocolate and cool.
- 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.
- Beat egg whites until stiff and whip cream to soft peaks.
- Combine and flavor with coconut and Coco Lopez.
- Combine equal portions of each mixture in 12 soufflé dishes.
- Freeze and serve with raspberry coulis and whipping cream.
Nutrition
Per serving (excluding unknown items): 853 Calories; 67g Fat (69.4% calories from fat); 10g Protein; 56g Carbohydrate; 5g Dietary Fiber; 387mg Cholesterol; 248mg Sodium
Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 13 Fat; 3 Other Carbohydrates
Attribution
Source: Michael A. Even of O'Malley's on the Green, Anchorage, Alaska
