| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
Hawaiian |
Chef, Desserts, Fruits, Hawaiian |
4 |
Servings |
INGREDIENTS
|
|
For Sabayon: |
| 2 |
oz |
Hawaiian Vintage Chocolate |
|
|
melted |
| 1/4 |
c |
Sugar |
| 6 |
|
Egg yolks |
| 1/4 |
c |
Lilikoi, passion fruit |
| 1/4 |
c |
Water |
|
|
Hawaiian fresh fruits: |
| 2 |
|
Papaya |
| 2 |
|
Mangoes, peeled seeded |
| 12 |
|
Strawberries, cleaned |
|
|
with stems removed |
|
|
sliced |
| 4 |
|
Sprigs fresh mint leaves |
INSTRUCTIONS
To prepare the fruits: Peel the papaya, prepare into melon balls and
set aside. Take one half of mango and finely sliced lengthwise. Then
take one twelve-inch plate and start making the design with the mango
into a triangle leaving the center empty, then add the sliced
strawberries inside theh triangle in one layer. Add the melon balls of
papaya in the center. Repeat this for the rest of the plates. To
prepare the sabayon: Melt the Hawaiian Vintage Chocolate in a medium
size bowl over a double boiler. When melted turn off the heat. In a
separate bowl, cream the egg yolks and sugar well but do not beat
them. Place the bowl in hot water bath, taking great care that the
bottom of the bowl containing the egg and sugar mixture does not tough
the hot bottom of the pan beneath. Pour the lilikoi and wate into the
bowl of egg yolks and sugar, stirring continuously. The hot water
bath should not come to a boil but be kept just below simmering point.
Now beat the mixture energetically with the balloon whish until it
froths and has doubled in volume and until it is mixted consistenly
like a ribbon. Pour chocolate into sabayon and mix together. Serve
with Hawaiian fruits. Garnish with sprig of mint. Source: Good
Taste: Premier Issue Posted to MM-Recipes Digest V4 #049 by "Deborah
Kühnen" <DEBKUHNEN@msn.com> on Feb 17, 97.
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