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Title: Chocolate Strawberry Shortcake (For 6)
Categories: Dessert
Yield: 6 Servings
| 10 | oz | Semi-sweet chocolate |
| 3 | oz | Unsalted butter |
| 3 | lg | Eggs -- Separated |
| 3 | tb | Flour |
| 2 | tb | Sugar |
| 1 | pn | Cream of tartar |
| 1 1/2 | pt | Fresh strawberries |
| 6 | c | Whipped cream (sweetened) |
| 6 | Mint sprigs | |
| Powdered sugar |
Chef Lee was born and raised in Honolulu, and began his culinary career as a commercial baker. Eventually he moved to the hotel industry, where he was responsible for pastry production at the Sheraton Kauai. In 1986 he moved to the Big Island of Hawaii as pastry chef at the Kona Hilton. While there, his pastry creations earned a host of accolades, including two American Culinary Federation Silver Medals and a Best of Show Award. In 1990 he moved to the Hyatt Regency Kauai Resort & Spa, where he now oversees pastry production for four of the hotel's restaurants and for banquets.
Hyatt Regency Kauai Resort & Spa 1571 Poipu Road Koloa, Kauai, Hawaii 96756 (808) 742-1234 Fax: (808) 742-1557
Melt chocolate and butter together. Blend in yolk with chocolate. Blend in flour to chocolate mixture. Whip together egg whites, sugar, and cream of tartar until soft peaks form. Fold egg whites into chocolate mixture. Scoop into greased metal rings and bake at 375 degrees for about 8 minutes. Allow to cool, then cut in half (horizontally). Place bottom layer on plate. Spoon about 1 cup whipped cream on top. Place strawberries on whipped cream. Place top layer on and add a small dollop of whipped cream on top. Serve with your choice of fruit sauce. Garnish with mint sprigs and sift powdered sugar over top.
COOKING TIP: When whipping egg whites, remember to always use a clean bowl and whip free of any oil or grease. Soft peaks will bend a little when on fingertip. Firm peaks will remain firm on the fingertip.
Recipe By : Chef Fenton S. G. Lee
From: Marjorie Scofield Date: 04-18-96 (11:20) Online Connections (505) Gourmet Co
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