Soup De’ville

12 servings

Maximo Carmona-Rivera / Pastry Chef, Lacroix, Philadelphia, PA; Event - 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.