Frozen Raspberry and Macaroon Souffle

Frozen Raspberry and Macaroon Souffle

This has to be a fantastic recipe because it has all my favorite things in it: white chocolate,  raspberry liqueur,  fresh raspberries, and whipped cream.  How can you go wrong with something that good.  I haven't made it, but you should try it it sounds delicious.

-Sweet Mama Janisse



For 12 Serving(s) ()


  • 1 pound(s) white chocolate
  • 8 ounce(s) butter
  • 8 egg yolks
  • 10 ounce(s) powdered sugar
  • 4 ounce(s) raspberry liqueur
  • 12 ounce(s) egg whites
  • 2 pound(s) cream, whipped to soft peaks
  • 4 ounce(s) toasted coconut
  • 2 ounce(s) Coco Lopez
  • 12 ounce(s) raspberries

Frozen Raspberry and Macaroon Souffle Directions

  1. In a large saucepan, melt butter and white chocolate and cool.
  2. 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.
  3. Beat egg whites till stiff and whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez.
  4. Combine equal portions of each mixture in 12 souffle dishes. Freeze and serve with raspberry coulis and whipping cream.

Nutrition facts