Mango Sherbet Float with Cucumber–Champagne Soup
Chef Gavin Portsmouth of Sapa – New York
Adapted by

Yield: 4 Servings

Mango Sherbet Float by Chef Gavin Portsmouth of Sapa in New York, on StarChefs.comIngredients:

    Mango Sherbet:
  • 3 cups of ripe Champagne mango, diced
  • ¾ cup sugar
  • 3 Tablespoons lemon juice
  • 2 Tablespoons lemon-flavored vodka
  • 1¼ cups whole milk

    Cucumber-Champagne Soup:
  • 1 cucumber
  • 1½ cups ripe cantaloupe
  • 1 kiwi
  • 4 Tablespoons sugar
  • 1 cup Champagne

    To Assemble and Serve:
  • 1 kiwi, sliced
  • ½ cantaloupe, thinly wedged
  • Micro purple basil
  • Sweet marjoram

For the Mango Sherbet:
Pureé the mango, sugar, lemon juice, and vodka in a blender, chill to 40°F, and mix in milk. Place mixture in a Pacojet container and freeze overnight. When frozen, whip mixture to desired consistency in Pacojet.

For the Cucumber-Champagne Soup:
Pureé the cucumber, cantaloupe, sugar, and a little water in a blender. Pass though a chinois, chill and add Champagne. Chill.

To Assemble and Serve:
Ladle Cucumber-Champagne Soup into the bottom of a chilled bowl. Place three thin cantaloupe wedges in the soup and layer two slices of kiwi on top of the melon. Place a quenelle of Mango Sherbet next to the melon. Garnish with a scattering of micro purple basil and sweet marjoram.


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