Indulgent Category Finalist
At a young age Chef James Alexander formed a passion for cooking while preparing
family meals with his mother. As he continued on his path the fire only grew stronger,
he went on to attend Metro of Omaha’s culinary program. His experience includes
preparing meals for over 3,000 people in one setting as a banquet chef. He also
owned his own restaurant and a private chef & catering service.
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MELT chocolate as directed on package. Stir in red pepper. Dip bottom of each phyllo shell in chocolate. Let stand on parchment paper-lined tray until chocolate is set.
BEAT mascarpone, cream, 1/4 cup of the sugar and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Toss raspberries with remaining 1 teaspoon sugar in small bowl.
FILL phyllo shells with mascarpone mixture. Garnish each with a raspberry and a mint leaf.
Makes 5 servings.