Ingredients:
1)  3 sheets Phyllo Dough
2)  Melted Butter
3)  Sugar
4)  2 ripe Mangoes, diced
5)  1 cup Coconut Whipped Cream (see recipe below)
6)  1/4 cup Mango Puree
7)  Lime Sorbet (see recipe below)

Procedure:
1)  Lay one sheet of phyllo dough flat on a table and
      brush with melted butter.
2)  Place another layer of phyllo on top and repeat
      procedure until there are three layers of buttered
      phyllo.
3)  Use a 4" round cooking cutter and cut out 24 circles.
4)  Place cut out circles on a parchment covered baking
      sheet and sprinkle gently with sugar.
5)  Place another piece of parchment paper on top and
      place another baking sheet on it.
6)  Bake at 350 degrees until golden, approximately 15
      minutes.

Ingredients for the Coconut Whipped Cream:
1)  2 cups Heavy Cream
2)  1 can Coco Lopez

Preparation for the Coconut Whipped Cream:
1)  Add Coco Lopez to whipping cream to taste.
2)  Whip together

Ingredients for the Lime Sorbet:
1)  1 cup Water
2)  1 cup Sugar
3)  1 cup Milk
4)  2 Limes, zested
5)  1 cup Lime Juice

Preparation for the Lime Sorbet:
1)  Bring the first four ingredients to a boil.
2)  Add the Lime Juice
3)  Cool in an ice bath, then process in an ice
      cream maker, according to manufacturer's
      instructions.

To Assemble Entire Recipe:
1)  Place a small amount of whipped cream on a
      plate.
2)  Top with a phyllo round.
3)  Top phyllo round with diced mangoes.
4)  Place a phyllo round on top of the mango.
5)  Top with coconut whipped cream.
6)  Finish with another phyllo round.
7)  Decorate plate with mango puree.
8)  Place a scoop of lime sorbet on the plate.
9)  Garnish with a sprig of mint.

Ingredients:
1)  6 pieces White Bread, toasted
2)  4 cups Heavy Cream
3)  10 Egg Yolks
4)  1 cup Sugar
5)  1 tbs. Vanilla Extract

Ingredients for the Mixed Berry Compote:
1)  1 cup Orange Juice
2)  Zest of one Orange
3)  1/4 cup Sugar
4)  1/2 pint Raspberries
5)  1/2 pint Strawberries
6)  1/2 pint Blueberries
7)  1/2 pint Blackberries
8)  2 tbs. Butter
9)  1 tbs. Gran Marnier

Preparation:
1)  Take 4' cooking cutter and cut six circles from
      bread.
2)  Put on cookie sheet.
3)  Place in 350 degree oven for 5 minutes or until
      golden.
4)  Remove and set aside.
5)  In a mixing bowl, whisk cream and half cup of
      the sugar.
6)  Place in a sauce pan and bring to a boil.
7)  In another bowl, whisk the rest of the sugar, egg
      yolks and vanilla until incorporated.
8)  Take 1/3 of the warm cram mixture and add to
      the egg mixture to temper.
9)  Add the remaining cream mixture to the yolk
      mixture and mix until smooth.
10) Strain and put in a water bath to cool.  Set aside.
11) Put one piece of tasted bread round in each of
       the six ramekins.
12) Pour brulee mixture over the bread to fill the
       ramekin.
13) Set aside for 30 minutes to absorb.
14) Set the ramekins in a water bath.  Press the bread
       down to submerge.
15) Cover with aluminum foil.
16) Put in a 350 degree preheated oven.  Bake until
       set, about 25-30 minutes.
17) Remove from oven and set aside to cool.
18) Place sugar, orange juice and zest in a pot.
19) Let come to a boil.  Reduce by half. Add butter
       to melt.  Remove from heat.
20) Add the berries.  Toss to coat. Add Gran Marnier.
       Toss again and set aside.
21) Sprinkle top of brulee with granulated sugar, lightly.
22) Melt with a salamander or blow torch.  Repeat 3 or
       4 times until sugar melts and forms a hard caramel
       coating.
23) Scoop compote on top of brulee, centered.  Garnish
       with a sprig of mint.

Ingredients for the Spiced Pineapple:
1)  1 1/2 cups Granulated Sugar
2)  2 cups Water
3)  1/2 cup Vanilla Rum
4)  1 1/2 Cups Banana Puree
5)  4 Peppercorns
6)  1/4 oz. sliced fresh Ginger
7)  1/2 Cinnamon Stick
8)  1 1/2 Vanilla Beans
9)  1 Pineapple, cored and quartered

Preparation for the Spiced Pineapple:
1)  Bring all ingredients except pineapple to a boil.
2)  Add the pineapple and bring back to a boil.
3)  Put in an ovenproof pan and bake at 350 degrees
      for 45 minutes.
4)  Cool, remove pineapple and strain liquid.
5)  Dice pineapple into 1/4 inch cubes.

Ingredients for the Basil Ice Cream:
1)  1 1/2 cups Heavy Cream
2)  1/2 cup Milk
3)  5 Egg Yolks
4)  1/2 cup Granulated Sugar
5)  15 stems fresh Basil, washed, dried, minced

Preparation for the Basil Ice Cream:
1)  Bring cream, milk and 1/4 cup sugar to a boil.
2)  Remove from heat, add basil and steep for an
      hour.
3)  In a separate bowl, mix egg yolks and the remaining
      1/2 cup sugar.
4)  Temper by adding a small amount of the hot cream
      mixture into the egg yolks and sugar while whisking.
5)  Add to the rest of the cream mixture and return to
      heat until mixture is thick enough to coat the back
      of a spoon.
6)  Cool in an ice bath.
7)  Process in an ice cream maker according to the
      manufacturer's instructions.

To Assemble Entire Recipe:
1)  Place a small amout of spiced pineapple in the middle
      of each plate.
2)  Spoon a tablespoon of cooking liquid around the
      pineapple.
3)  Sprinkle extra fine sugar on the top of a slice of
      cheesecake and glaze with a blow torch.
4)  Scoop a quenelle of basil ice cream onto pineapple.
5)  Lean glazed cheesecake against ice cream scoop.

Easy Baking!!

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