O'Malley's on the Green Frozen Raspberry and Macaroon
Souffle
Michael A. Even of O'Malley's on the Green, Anchorage, Alaska
Serving size: 12
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
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 souffle dishes. Freeze and serve
with raspberry coulis and whipping cream.
* A bain-marie is a type of heated bath, a piece of equipment used in cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.