INGREDIENTS

INSTRUCTIONS

NORMA WRENN
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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