Soup De’ville: Pineapple-Tarragon Soup, Coconut Cilantro Sorbet, Cucumber Pearls, Ginger Foam, Lemon Meringue, and Basil Ice

The First Annual StarChefs.com International Pastry Competition
Round One: Pre-Dessert
Adapted by StarChefs.com
December 2010
Yield: 12 Servings

INGREDIENTS:

Coconut Cilantro Sorbet
500 grams Perfect Purée of Napa Valley coconut purée
350 grams water
200 grams dehydrated sugar
50 grams sugar
100 grams cilantro
Pineapple Tarragon Soup
1 kilogram pineapple, peel removed
200 grams tarragon
100 grams sugar
Lemon Meringue
65 grams egg whites
125 grams sugar
Zest of 2 lemons
125 grams confectioners sugar
Ginger Foam
fresh
100 grams ginger
250 grams water
175 grams sugar
Basil Ice
fresh
100 grams basil
125 grams water
100 grams sugar
Juice of 1 lemon
Cucumber Pearls
1 cucumber

METHOD:

For the Coconut Cilantro Sorbet:
Combine the coconut purée, water, sugar, and dehydrated sugar in a medium pot. Bring the mixture to a boil over a medium heat. Remove the pot from heat and let the mixture cool for 4 hours. Once the mixture has cooled, put the coconut base in a blender with the cilantro and blend the mixture for 10 seconds. Process the mixture in Carpigiani ice cream machine.

For the Pineapple Tarragon Soup:
Chop the pineapple and combine with the tarragon and sugar in a pot over a low heat. Cover the pot and cook for 20 minutes. Remove the pot from the heat and allow the mixture to cool. Blend the mixture to a purée, and put it in the center of a cheesecloth. Gather the edges to form a bundle and squeeze the juices out of the mixture.

For the Lemon Meringue:
Preheat the oven to 150ºF. In the bowl of a Hobart standing mixer, whip the egg whites with the sugar to stiff peaks. Add the lemon zest and fold in the confectioners sugar. Put the mixture in a piping bag with a round tip and pipe long strands of meringue on a parchment paper-lined sheet tray. Bake the meringues in the oven for 2 hours until they have dried out. Break the meringues into small pieces. Store in an air-proof container until you’re ready to plate.

For the Ginger Foam:
Combine the ginger, water, and sugar in a small pot and bring the mixture to a boil over a medium heat. Remove the pot from the heat and cool the mixture. Store the mixture in the refrigerator until ready to plate.

For the Basil Ice:
Put the basil in a blender and blend it to a purée. Set it aside in the refrigerator. 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. Remove the mixture from the heat and chill it. Pour the simple syrup in the blender with the basil and blend the mixture to a purée. Freeze the basil syrup.

For the Cucumber Pearls:
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.