Title: Hawaiian Fresh Fruits Chocolate Lilikoi Sabay
Categories: Hawaii Dessert Fruit
Yield: 4 Servings

NORMA WRENN
		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

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 From: "Deborah Knhnen" Date: 16 Feb 97 Meal-Master Format Recipes (Mailing List) Ä

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