O'Malley's on the Green Frozen Raspberry and Macaroon Souffle


  • 1 lbs white chocolate
  • 8 oz butter
  • 8 oz egg yolks
  • 10 oz confectioners' sugar
  • 4 oz raspberry liqueur
  • 12 oz egg whites
  • 2 lbs cream, whipped to soft peaks
  • 4 oz toasted coconut
  • 2 oz Coco Lopez
  • 12 oz 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.

Makes 4

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