MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegas Sparkle
 Categories: Loo, Desserts, Chocolate, Jello
      Yield: 10 Servings

           For Chocolate Sparkles:
  7 1/2 c  White chocolate
      4    Pots of edible sparkles
           For Crispy Rice:
      4 c  Crispy rice cereal
    1/2 c  Fondant icing
    1/2 c  Glucose
           For Yuzu Cream:
      1 c  Liquid whole eggs
      1 c  Sugar
      1 c  Bottled yuzu juice
  1 1/2 c  Unsalted butter; softened
      2 c  Whipping cream
      4    Gelatin sheets; soaked in
           - cold water -OR-
    1/4 oz Pkg unflavored gelatin

  For Chocolate Sparkles:

  In a double boiler, melt chocolate until it registers 125 F on a
  digital thermometer; remove from heat and stir until chocolate
  cools to 80 F. Working freehand or with flexible candy molds,
  create a variety of shapes, such as hearts and sunbursts, about
  1/4" thick. Before chocolate dries, sprinkle with sparkles.

  For Crispy Rice:

  Bring glucose and fondant to a boil over medium heat until golden.
  Stir in cereal and remove from heat. When cool, break into small
  pieces.

  For Yuzu Cream:

  In a small saucepan, bring yuzu juice and sugar to a boil. Add
  eggs; remove from heat, add gelatin and butter, and mix until
  smooth. Whip cream to hard peaks, then fold in yuzu paste. Fill a
  dome mold 3/4 full with mixture; refrigerate 1 hour.

  Assembly:

  Pour rice crispy pieces to the top of dome mold; chill for another
  hour. Place mold in bowl of warm water for 20 to 30 seconds to
  loosen, then turn upside-down to turn out onto serving dish.
  Garnish with chocolate shapes.

  Recipe by Claude Lamarche, The Dorchester;
  inspired by Nick Morelli (Jim Belushi) and Pete Kaczmarek
  (Jerry O'Connell), The Defenders

  From: Michael Loo
  Date: 07-31-11

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