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Ingredientes
- 2 ounce Hawaiian Vintage Chocolate melted
- 1/4 c. Sugar
- 6 x Egg yolks
- 1/4 c. Lilikoi (passion fruit)
- 1/4 c. Water
- 2 x Papaya
- 2 x Mangoes, peeled, seeded
- 12 x Strawberries, cleaned with stems removed, sliced
- 4 sprg fresh mint leaves
Direcciones
- 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 in the sliced strawberries inside theh triangle in one layer. Add in the melon balls of papaya in the center.
- Repeat this for the rest of the plates.
- To prepare the sabayon:Heat 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 don't beat them. Place the bowl in warm water bath, taking great care which the bottom of the bowl containing the egg and sugar mix does not tough the warm bottom of the pan beneath. Pour the lilikoi and wate into the bowl of egg yolks and sugar, stirring continuously. The warm water bath shouldn't come to a boil but be kept just below simmering point. Now beat the mix energetically with the balloon whish till it froths and has doubled in volume and till it is mixted consistenly like a ribbon. Pour chocolate into sabayon and mix together. Serve with Hawaiian fruits. Garnish with sprig of mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 436mg | 12% |
| Total Carbs 37.42g | 10% |
| Dietary Fiber 4.0g | 13% |
| Sugars 30.72g | 20% |
| Protein 1.29g | 2% |
