Source: 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.
Per Serving (excluding unknown items): 853 Calories; 67g Fat (69.4% calories from fat); 10g Protein; 56g Carbohydrate; 5g Dietary Fiber; 387mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 13 Fat; 3 Other Carbohydrates