Frozen Raspberry And Coconut Souffle |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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FROZEN RASPBERRY AND COCONUT SOUFFLÉ This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. Ingredients:
1 pound white chocolate |
1 cup butter |
1 cup egg yolks |
1-1/4 cups powdered sugar |
1/2 cup raspberry liqueur |
1- 1/2 cups egg whites |
32 ounces cream whipped to soft peaks |
1/2 cup coconut toasted |
1/4 cup cream of coconut |
1-1/2 cups fresh raspberries |
Directions:
1. In large saucepan melt butter and white chocolate over medium low heat then cool.
2. In another large heavy saucepan cook egg yolks, powdered sugar and liqueur until thick.
3. Stir often to blend well then add to melted butter chocolate mixture.
4. Flavor with juice and pulps of raspberries.
5. In a large chilled bowl beat egg whites until stiff.
6. In another large chilled bowl whip cream to soft peaks.
7. Combine and flavor with coconut and cream of coconut.
8. Combine equal portions of each mixture in 12 soufflé dishes then freeze until solid.
9. Serve frozen with raspberries and whipped cream.
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