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Patrice
Caillot,
Executive Pastry Chef
Le Cirque and Circo, Bellagio, Las Vegas, Nevada 702-693-8150
Passion Fruit Soup
Serves 4
- 1
cup plus 1 teaspoon of sugar
- 1
cup frozen passion fruit puree
- 2
oranges, peeled, pith removed, and sectioned
- 2
passion fruits, about 4 tablespoons fresh passion-fruit pulp
and seeds
- 1
mango, peeled, flesh scooped into balls
- 4
sage leaves
- 1
egg white, lightly whipped
- 1/2
cup fruit sorbet
Mix
together 1 cup of water, 1 cup of sugar, and 1 cup of frozen
passion-fruit puree in a saucepan. Bring to a boil. Remove
pan from heat and allow soup to cool. Pour soup into a pitcher
and cover with plastic wrap. Refrigerate until chilled (1
hour or overnight).
Brush unblemished fresh sage leaves with a very thin coat
of egg white. Dip leaves in the remaining sugar. Place leaves
in single layer on a parchment- lined sheet pan. Dry overnight
or for several days.
Decoratively arrange the mango balls and orange sections among
four shallow soup plates. Scatter the passion fruit and seeds
over the mango and orange.
Divide the chilled soup among the four soup plates. Place
a small spoonful of fruit sorbet in the middle of each soup
plate. Top with a crystallized sage leave.
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