Soup with Lime Fromage Blanc Sorbet
By Chef Laurent Tourondel, Cello Restaurant, New York
5 cups Water
1 1/2 cusp Sugar
31/2 cups Rhubarb (cubed)
1/2 cup Yogurt
2 stalks Lemon Grass (pounded)
3/4 cup Sour Cream
1 Lime Peel
1 cup Fromage Blanc
1 Orange Peel
1 Lemon, juiced
1 lime, juiced
1/3 cup Grenadine
zest of 1 Llime
Prepare the Rhubarb Soup:
Combine the first three ingredients in a sauce pot and
bring to a boil. Cook until tender. Remove from the heat.
Add the remaining ingredients (tied in cheesecloth). Steep
for 4 minutes. Remove the cheesecloth. Add the grenadine.
Cool in the refrigerator for 24 hours.
Prepare the Fromage Blanc Sorbet:
Boil the sugar and water. In a blender combine the yogurt,
sour cream, fromage blanc, lemon juice, and lime juice
with the sugar and water. Blend until smooth. Stir in
the lime zest. Run the mixture through an ice cream machine.
Reserve in the freezer.
Assemble the Plate:
In each of six bowls place one scoop of sorbet in the
center. Ladle the soup around the sorbet. This soup can
be served with ladyfingers on the side.