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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. Recipe By : Michael A. Even of OMalleys on the Green, Anchorage, AK From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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