Soup De’ville Soup De’ville 12 Servings 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.