Coconut
Lemongrass Tapioca Soup
Pineapple Beignets
By Chef Laurent Tourondel, Cello Restaurant, New York
Recipe
For Eight
Coconut
Soup and Confit of Pineapple Ingredients:
1 1/2 cups Coconut Milk
1 large Golden Pineapple
1 /2 cup Milk
3/4 cup Sugar
5 tbls. Sugar
1 Vanilla Bean (split and scraped)
1/4 cup Heavy Cream
1 Lime Zest
1/2 stick Fresh Lemongrass (chopped)
1/4 cup Tapioca Pearls
1 qt. Water
1/2 cup Sugar
For
the Pineapple Beignets and Sorbets:
1 cup Japanese Bread Crumbs
1 large Golden Pineapple
1 Egg
1 3/4 cup Sugar
24 Wonton Skins (Chinese Ravioli)
1/2 qt. Water
3/4 cup Mascarpone Cheese
5 tbls. Lime Juice
Coconut
Soup:
In a pot, combine the coconut, heavy cream, sugar, milk
and lemongrass, bring to a boil and let infuse for 30
minutes. Strain. Refrigerate.
In
a pot, bring the quart of water and the sugar to a boil,
add the tapioca pearls, stirring constantly. Cook, stirring
occasionally to avoid the tapioca sticking to the bottom
of the pot. Let cook for 20 - 25 minutes, until the pearls
are clear. Rinse under hot water to remove the starch
and under cold water to cool. Incorporate into the cold
coconut soup.
Confit
of Pineapple:
Peel the pineapple and cut into small dices. In a pot,
combine the diced pineapple, sugar, vanilla beans and
grated lime zest. Cook until all the water of the fruit
is evaporated and the sugar starts to caramelize. Refrigerate.
Reserve a quarter of the mixture for plating the beignets.
The
Beignets:
Add the remaining confit with the mascarpone cheese. Whip
the egg to use as an egg wash. Lay out the wonton skins
and place a teaspoon of pineapple mix in the center, egg
wash two sides of the skins and close it. With a 1"
pastry cutter, cut the dough and press the edge. Egg wash
the beignets with a pastry brush and roll it in the breadcrumbs.
Deep fry before service.
To
Prepare the Sorbet:
Peel the pineapple, remove the center and put it through
a juicer. Reserve. In a pot, combine the water and sugar,
bring it to a boil and incorporate the pineapple juice.
Refrigerate for at least 2 hours. Incorporate the lime
juice and run in an ice cream machine to freeze.
To
Plate the Dessert:
In a shallow bowl, place in the center a little dome of
confit of pineapple. Spoon enough soup to be level with
the confit. Finish ~ with a scoop of sorbet and serve
Y the beignets on the side.
Chef's
Note:
You can use any kind of tropical fruit sorbet. You can
garnish the soup with raspberries and/or passion fruit
pulp.
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