Page 5 - Hawaii Island Midweek - Aug 25 2021
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Ingredients: •1egg
• 1/4 cup granulated sugar
• 3 cups cold heavy whipping cream,
divided into 1- and 2-cup portions • 8 ounces Maui Ku‘ia Estate
Cacao Farm chocolate (65% dark or 60% dark milk)
• 1/2 cup liliko‘i butter
Beat egg and sugar with mixer
at high speed for 2-3 minutes. Meanwhile, heat 1 cup heavy cream in a saucepan. With mixer on low, pour the cream into the egg mixture slowly until combined.
Add the egg/cream mixture back into the saucepan over medium-low heat and stir constantly for about 5 minutes until thickened slightly.
Use thermometer to measure tem- perature. When temperature reaches 160-170 degrees, remove from heat.
The author and Dr. Gunars Valkirs joke around on set. RYAN SAKAMOTO PHOTO
Do not boil.
Stir in chocolate until melted and
mixed uniformly. Cover and refrigerate for about 1 hour until mixture is 60-80 degrees after stirring to mix.
Add liliko‘i butter to remaining 2
cups of cream and whip with a mixer on high speed until soft peaks form. Remove chocolate mixture from refrigerator and fold into the whipped cream until smooth and completely mixed.
Refrigerate entire amount or divide into serving containers and refrigerate. It can be consumed immediately but will firm up a little if refrigerated. Store refrigerated for up to one week.
Makes about 8 (4-ounce) servings.
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Ka Oiwi
 AUGUST 25, 2021

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