Coconut Soup with Caramelized Lychees and Mango Tofu
- 1 quart coconut milk
- 4 1/2 ounces sugar
- 3 tablespoons gelee bavaroise
- Caramelized Lychees, recipe follows
- Mango Tofu, recipe follows
In a heavy saucepan, heat the coconut milk and sugar over medium-low heat until the mixture reaches 120 degrees F. Add the gelee, and stir to incorporate. Remove from the heat and pour into a bowl. Refrigerate until completely chilled. Do not serve until soup is very cold. Ladle soup into bowls and float the Caramelized Lychees and Mango Tofu in the soup.Caramelized Lychees:
24 to 32 lychee fruits
Orange Marmalade, recipe follows
2 cups sugar
2 cups water
Make a simple syrup by combining the sugar and water in a heavy small saucepan; bring to a boil over high heat and cook just until all the sugar dissolves. Pour 1/3 of the syrup into a heavy large skillet and add the lychees to the skillet. Cook, over high heat, until the lychees are caramelized. Add the remaining syrup, stir carefully to combine, and remove from the heat. Just before serving, add 2 caramelized lychees to each bowl of soup.Orange Marmalade:
2 pounds oranges, peeled and seeded
1 pound sugar
7 ounces waterMango Tofu:
13 cups mango puree
4 ounces gelatin
1 quart cream
1 pound sugar
In a heavy saucepan, heat about 1/3 of the mango puree until almost simmering. Dissolve the gelatin in the mango puree and stir to incorporate. Set aside.
Pour the mixture into a cold sheet pan. Place the pan in the freezer until firm enough to cut. Then cut into 1 1/4 by 1 1/4-inch pieces. Just before serving, float 1 or 2 pieces of Mango Tofu in the soup.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Pastry Chef Claude Canestrier, Ah Sin at the Paris Hotel ? Las Vegas