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.