Recipes Using Tropical Fruits

Lilikoi Cheesecake with

Lilikoi White Chocolate Frozen Mousse and
Raspberry Sauce

Jackfruit Chicken Curry

Lilikoi Cheesecake

This original recipe is by 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.

Macadamia Nut Crust
1/2 C unsalted butter, melted
1/2 C macadamia nuts, finely chopped
2 C graham cracker crumbs
1/2 t. cinnamon
1/4 C sugar

Lilikoi Filling
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

Method
To make crust

• 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.

Make lilikoi filling

• 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)
  

Lilikoi White Chocolate Frozen Mousse

Ingredients
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

Method

• 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.

Raspberry Sauce

Ingredients
1 pint fresh or frozen raspberries
1/2 C sugar
1 t. lemon juice

Method
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.

Jackfruit Chicken Curry

This original recipe is by James Govier, a Culinary Arts student at West Hawaii Community College.

• James was the winner of the HTFH $500 Scholarship in both 2005 and 2006.
• One of the requirements of applying for the scholarship is submission of an original recipe that includes local fruit as a main ingredient.

Serves: 8-10

Ingredients:
2 lbs jackfruit (cut into 1” rings)
¼ cup each: Onion, garlic, ginger- finely diced
4 tbsp curry powder (or more for a spicier dish)
1 tbsp garam masala
3 tsp salt (more or less to taste)
½ cup tamarind paste
4 tbsp vegetable oil
1 whole chicken (apx 5lb) chopped into 1-2 inch pieces (bone in)
5 medium potatoes (peeled and quartered and par boiled)
1 can coconut milk (13.5oz)
2 cups water

Procedure:

1. In a small saucepan combine onion, garlic, ginger and 2 tbsp vegetable oil and fry until oil turns yellow. Add curry powder and garam masala and fry until mixture is almost dry.
2. In a large saucepan heat 2 tbsp vegetable oil until hot, then add processed chicken, salt and fry until 2/3 cooked.
3. Add jackfruit, potatoes and 2 cups water and simmer for 5 minutes.
4. Stir in tamarind paste, coconut milk and dry mixture from step 1, and simmer 5-10 minutes. Salt to taste.(it may take quite a bit to reach optimal taste)
5. Serve over rice of your choice. (I prefer jasmine or basmati) A spicy sambal or chutney goes great with this dish.