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Reprinted from A Passion for Ice Cream by Emily Luchetti with permission from Chronicle Books, San Francisco. Copyright 2007. pp. 173 - 175.
Mango Soup with Coconut Sherbet and Strawberry Sorbet
Ms. Luchetti writes:
Jen Creager and Terri Wu are the team that keeps the Farallon pastry department running like a well-buttered machine. No matter how much work there is to be done, baking with them is always lively and energizing. They orchestrate the production of all the cakes, glazes, doughs, cookies, chocolates, and sauces needed for the menu. They also create a daily amuse-bouche (French for “fun for the mouth”) to offer to our customers as a preamble to dessert. It acts as a bridge for the taste buds between the main and dessert courses. When served in miniature portions, this recipe makes a great amuse. In bigger portions, it makes a light, refreshing dessert perfect after a heavier meal.
Coconut Sherbet
1 1/3 cups unsweetened coconut milk
1 cup coconut cream, such as Coco Lopez
1 1/2 tablespoons granulated sugar
Strawberry Sorbet
1 pint fresh strawberries
1/2 cup sugar
1/4 cup water
1 teaspoon freshly squeezed lemon juice
Large pinch of kosher salt
Mango Soup
4 ripe mangoes, peeled and pitted
1 cup freshly squeezed orange juice
1/3 cup water
2/3 cup sugar, plus more if needed
1/8 teaspoon kosher salt
2 teaspoons freshly squeezed lime juice
To make the coconut sherbet: Whisk together the coconut milk, coconut cream, and sugar. Refrigerate for at least 1 hour. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze for several hours until scoopable, about 3 hours, depending on your freezer.
To make the strawberry sorbet: Purée the strawberries in a food processor. Strain through a medium-mesh sieve, discarding the seeds. There should be about 1 1/4 cups purée. Stir together the strawberry purée, sugar, water, lemon juice, and salt. Refrigerate for at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
To make the soup: Purée the mango flesh in a food processor. Strain through a medium-mesh sieve. In a bowl, whisk together the mango purée, orange juice, water, the 2/3 cup sugar, the salt, and lime juice. Taste for sweetness and add more sugar if necessary Refrigerate until cold, about 1 hour.
To serve: Pour some soup into each of 6 shallow bowls. Place a small scoop of coconut and strawberry sorbet in each bowl. Serve immediately.
In Advance: The sorbet can be made 1 day in advance. For maximum flavor, the soup should be made the day you plan to serve the dessert. Keep refrigerated.
Flavor Twist: Crème Fraîche Ice Cream (page 83) and Blackberry Sorbet (page 35), or Candied Ginger Ice Cream (page 64) and Cassis-Berry Sherbet (page 109).
Serves 6
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