Soup De’ville Yield: 12 Servings Source: Maximo Carmona-Rivera, Lacroix - StarChefs.com 2010 International Pastry Competition

Coconut Cilantro Sorbet:
•	500 g. The Perfect Purée Coconut Puree,  thawed
•	350 g. water
•	200 g. sugar
•	50 g. dehydrated sugar
•	100 g. cilantro
Method:
1.	Combine the coconut purée, water, sugar, and dehydrated sugar in a medium pot.
2.	Bring the mixture to a boil over a medium heat.
3.	Remove the pot from heat and let the mixture cool for 4 hours.
4.	Once the mixture has cooled, put the coconut base in a blender with the cilantro and blend the mixture for 10 seconds.
5.	Process the mixture in an ice cream machine.
Pineapple Tarragon Soup:
•	1 kg. pineapple, peel removed
•	200 g. tarragon
•	100 g. sugar
Method:
1.	Chop the pineapple and combine with the tarragon and sugar in a pot over a low heat.
2.	Cover the pot and cook for 20 minutes.
3.	Remove the pot from the heat and allow the mixture to cool.
4.	Blend the mixture to a purée, and put it in the center of cheesecloth.
5.	Gather the edges to form a bundle and squeeze the juices out of the mixture.
Lemon Meringue:
•	65 g. egg whites
•	125 g. sugar
•	zest of 2 lemons
•	125 g. confectioner's sugar
Method:
1.	Preheat the oven to 150ºF.
2.	In the bowl of a Hobart standing mixer, whip the egg whites with the sugar to stiff peaks.
3.	Add the lemon zest and fold in the confectioners' sugar.
4.	Put the mixture in a piping bag with a round tip and pipe long strands of meringue on a parchment paper-lined sheet tray.
5.	Bake the meringues in the oven for 2 hours until they have dried out.
6.	Break the meringues into small pieces.
7.	Store in an air-proof container until you’re ready to plate.
Ginger Foam:
•	100 g. fresh ginger
•	250 g. water
•	175 g. sugar
Method:
1.	Combine the ginger, water, and sugar in a small pot and bring the mixture to a boil over a medium heat.
2.	Remove the pot from the heat and cool the mixture.
3.	Store the mixture in the refrigerator until ready to plate.
Basil Ice:
•	100 g. fresh basil
•	125 g. water
•	100 g. sugar
•	juice of 1 lemon
Method:
1.	Put the basil in a blender and blend it to a purée.
2.	Set it aside in the refrigerator.
3.	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.
4.	Remove the mixture from the heat and chill it.
5.	Pour the simple syrup in the blender with the basil and blend the mixture to a purée.
6.	Freeze the basil syrup.
Cucumber Pearls:
•	1 cucumber
Method:
1.	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.