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.


Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards

Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |