Cellina Barth
Book

We can adhere to the author's intent even when
the original is not in English.

Happy Birthday!

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Excerpt: Happy Birthday!
SSR: Editing

9 ounces (255 g) white chocolate
2 eggs
2 egg yolks
2 teaspoons Sambuca liqueur
2 cups (1/2 liter) heavy cream, whipped

Melt white chocolate in top of double boiler over low heat not to exceed 90 degrees F (30 degrees C); do not let it boil. Add Sambuca and mix well.

Add a splash of wine to eggs and egg yolks. Whip with wire whisk until mixture is foamy and thick. Remove upper portion of double boiler from heat and keep beating until mixture is only slightly warmer than room temperature. Add melted chocolate; then add whipped cream. Pour into molds and freeze. If dessert seems to be too cold to serve, place in refrigerator for a while.

Mango
Sugar
Cocoa
Pineapple, fresh
Carambola, fresh
Kiwi, fresh

Blend a mango with sugar to obtain a sauce. Cover the bottom of a chilled serving dish with the fruit purée. Place the soufflé on top of the purée and sprinkle with sifted cocoa. Decorate with bits of pineapple, carambola, and kiwi.