CHEF'S NOTE

CHEF'S NOTE

Ingredients:
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

Directions:
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.
Papaya-Cream Cheese Tart With Macadamia Nuts & Choc. Sauce
Serving Size : 8
Preparation Time :1:00