hy Jose Calpito of Kealakehe high School
Jose was the winner of the 2006 Big Island High School Culinary Contest.
He also won a $100.00 prize given by the West Hawaii Chapter of HTFG for the best use of local fruit as judged by the guest chefs.
1/2 C unsalted butter, melted
1/2 C macadamia nuts, finely chopped
2 C graham cracker crumbs
1/2 tsp cinnamon
1/4 C sugar
Mix together cookie crumbs, mac-nuts, & cinnamon in a bowl, then add melted butter and mix together until well combined. Place crumbs into spring-form pan and lightly press the crumbs evenly over bottom of pan Bake for 10-15 minutes at 350 degrees. Set aside and let cool.
1 1/2 envelopes unflavored gelatin
1/2 C cool water
10 oz. cream cheese at room temp.
1 1/2 C sugar
4 egg yolks
3/4 C lilikoi puree or juice
1 1/2 C heavy cream
Sprinkle gelatin over water and let it sit. In a bowl, beat together the cream cheese and 1/2 C of the sugar. In a double boiler, whisk the egg yolks and remaining 1/2 C of sugar together until pale in color, for about 3-4 minutes. Cook the mixture, until it thickens and coats the back of a spoon. Stir in the gelatin off the heat and whisk gently until completely dissolved. Beat the egg mixture into the cheese mixture until well combined. Whip the heavy cream until stiff peaks form. Then fold the whipped cream into the egg mixture until well combined. Pour egg-cheese mixture into the crust & refrigerate for 3-4 hours (preferably overnight).
12 oz fine quality white chocolate, melted
2 C heavy cream
1 C sugar
3/4 C water
1/2 C lilikoi juice or puree
6 egg whites
Chop chocolate into very small pieces. Bring the sugar and water to a boil, stirring until the sugar is dissolves, then add the lilikoi juice or puree and whisk together. Beat the egg whites in a mixing bowl until almost stiff w/the mixer still running, slowly pour the sugar syrup into the egg whites, continue to beat for a few minutes after mixing in the syrup. Fold in the melted chocolate into the egg whites until well blended. Cool to room temperature. Whip the cream and gently fold into the egg white chocolate mixture. Pour into a large bowl and chill for at least 2-3 hours in the freezer before serving. Spoon the mousse on top of the cheesecake and serve w/raspberry sauce.
1 pint fresh or frozen raspberries
1/2 C sugar
1 tsp lemon juice
In a saucepot heat raspberries and sugar over medium heat, until sugar dissolves and thickens. Add lemon juice, last minute. Then strain raspberry sauce through a fine strainer to get rid of the seeds. Serve w/cheesecake.