Preheat the oven to 400 degrees F. Brush each sheet with the melted butter and cut into 4 by 4 inch squares.
For the cups, grease 12 (2-ounce) ramekins with the remaining butter. Form each square into the ramekins, letting the excess flower over the edge. Bake the cups for 6 to 8 minutes or until golden brown.
For the slaw, combine all the ingredients together and season with salt and pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2 tablespoons of the puree into each cup. Top the cups with the slaw. Garnish with Essence and chopped parsley.
Yield: 12 servings