 | Soup De’ville12 servings Maximo Carmona-Rivera / Pastry Chef, Lacroix, Philadelphia, PA; Event - StarChefs.com 2010 International Pastry Competition |
| For the Coconut Cilantro Sorbet: | |
| • | 500 g. The Perfect Purée Coconut Puree, thawed |
| • | 350 g. water |
| • | 200 g. sugar |
| • | 50 g. dehydrated sugar |
| • | 100 g. cilantro |
| Method for the Coconut Cilantro Sorbet: | |
| 1. | Combine the coconut Pure, water, sugar, and dehydrated sugar in a medium pot. |
| 2. | Bring the mixture to a boil over a medium heat. |
| 3. | Remove the pot from heat and let the mixture cool for 4 hours. |
| 4. | Once the mixture has cooled, put the coconut base in a blender with the cilantro and blend the mixture for 10 seconds. |
| 5. | Process the mixture in an ice cream machine. |
| For the Pineapple Tarragon Soup: | |
| • | 1 kg. pineapple, peel removed |
| • | 200 g. tarragon |
| • | 100 g. sugar |
| Method for the Pineapple Tarragon Soup: | |
| 1. | Chop the pineapple and combine with the tarragon and sugar in a pot over a low heat. |
| 2. | Cover the pot and cook for 20 minutes. |
| 3. | Remove the pot from the heat and allow the mixture to cool. |
| 4. | Blend the mixture to a purée, and put it in the center of cheesecloth. |
| 5. | Gather the edges to form a bundle and squeeze the juices out of the mixture. |
| For the Lemon Meringue: | |
| • | 65 g. egg whites |
| • | 125 g. sugar |
| • | zest of 2 lemons |
| • | 125 g. confectioner’s sugar |
| Method for the Lemon Meringue: | |
| 1. | Preheat the oven to 150ºF. |
| 2. | In the bowl of a Hobart standing mixer, whip the egg whites with the sugar to stiff peaks. |
| 3. | Add the lemon zest and fold in the confectioners’ sugar. |
| 4. | Put the mixture in a piping bag with a round tip and pipe long strands of meringue on a parchment paper-lined sheet tray. |
| 5. | Bake the meringues in the oven for 2 hours until they have dried out. |
| 6. | Break the meringues into small pieces. |
| 7. | Store in an air-proof container until you’re ready to plate. |
| For the Ginger Foam: | |
| • | 100 g. fresh ginger |
| • | 250 g. water |
| • | 175 g. sugar |
| Method for the Ginger Foam: | |
| 1. | Combine the ginger, water, and sugar in a small pot and bring the mixture to a boil over a medium heat. |
| 2. | Remove the pot from the heat and cool the mixture. |
| 3. | Store the mixture in the refrigerator until ready to plate. |
| For the Basil Ice: | |
| • | 100 g. fresh basil |
| • | 125 g. water |
| • | 100 g. sugar |
| • | juice of 1 lemon |
| Method for the Basil Ice: | |
| 1. | Put the basil in a blender and blend it to a purée. |
| 2. | Set it aside in the refrigerator. |
| 3. | Combine the water, sugar and lemon juice in a small pot and bring to a boil over a medium heat to form a simple syrup. |
| 4. | Remove the mixture from the heat and chill it. |
| 5. | Pour the simple syrup in the blender with the basil and blend the mixture to a purée. |
| 6. | Freeze the basil syrup. |
| For the Cucumber Pearls: | |
| • | 1 cucumber |
| Method for the Cucumber Pearls: | |
| 1. | Peel the cucumber and with a melon baller, scoop balls of the cucumber, and store them in a small container in the refrigerator. |
| To Assemble and Serve: | |
| Put the cucumber pearls and lemon meringue crumbs in the center of the serving bowl. Scrape the frozen basil syrup with a fork like a granité and top the cucumbers with it. Scoop the cilantro sorbet on top of the basil ice. Put the ginger simple syrup in a tall container and blend on high with an immersion blender until it forms a foam. Spoon the foam on top of the sorbet. Finish with the pineapple tarragon soup. | |