Title: Fruits with Chocolate Lilikoi Sabayon
Categories: Dessert Hawaiian Fruit Chocolate
Yield: 4 Servings

1/4	c	Passion fruit puree
2		Papayas; peeled and sliced
2		Mangos; sliced
12		Strawberries; sliced
2	oz	Hawaiian vintage chocolate (Ghirardelli dark chocolate is a
6		Egg yolks
1/4	c	Sugar
1/4	c	Water
1		Banana; peeled and sliced
4		Sprigs fresh mint leaves

* To make puree, peel passion fruit and then process in blender or food processor.

On a 12-inch plate, arrange a fourth each of the mango and papaya slices on a plate, with a fourth of the strawberries slices between them. Repeat this on three other plates.

To prepare the sabayon, melt the chocolate and cool slightly. In a separate bowl, cream the egg yolks and sugar well (do not beat them) and place in the top of a double boiler.

Add the lilikoi (passion fruit) puree and water to the egg yolk mixture, stirring continuously. Place the double-boiler top over very hot (but not boiling) water in the bottom of the double boiler. The water should be kept just below the simmering point. Now beat the mixture energetically with the balloon whisk until it froths and has doubled in volume. The foam should hold its shape, and the patterns that the whisk forms should not dissolve. Pour the melted chocolate into the sabayon and mix together.

Immediately before serving, add the sliced bananas on top of the strawberries. Add the chocolate sabayon around the edge. Garnish with sprig of mint.

Recipe: Chef Philippe Padovani of Manele Bay Hotel

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