Frozen Raspberry and Macaroon Souffle

Serving Size : 12
Preparation Time :1:30

1 pound white chocolate
8 ounces butter
8 ounces egg yolks
10 ounces powdered sugar
4 ounces raspberry liqueur
12 ounces egg whites
2 pounds cream -- whip to soft peaks
4 ounces toasted coconut
2 ounces Coco Lopez
12 ounces raspberries

STEP ONE:
In a large saucepan, melt butter and white chocolate and cool.

STEP TWO:
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.

STEP THREE:
Beat egg whites till stiff and whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez.

STEP FOUR:
Combine equal portions of each mixture in 12 souffle dishes. Freeze and serve with raspberry coulis and whipping cream.