Lemon Parfait in Warm Herbed Champagne® Mango Soup
|Meal type||Dessert, Soup|
- 6 egg yolks
- 1 cup lemon juice (fresh squeezed)
- 2 cups sugar
- 2 cups heavy cream
- 4 Champagne® mangos (peeled, seeded and coarsely chopped)
- 2 sprigs basil
- 2 sprigs mint
- 2 cups water
- Small basil and mint leaves (for garnish)
- Sugared puff pastry twists (for garnish)
|Step 1||Whisk the egg yolks with ½ cup of of sugar until pale yellow and thick. Add the lemon juice. Whisk over a water bath until quite thick (it should hold the shape of the whisk as it moves through the sauce). Immediately put on an ice bath. |
Whip the cold cream and another ½ cup of sugar to soft peaks when the lemon mixture is cold. Fold the cream into the lemon mixture.
Pour into molds lined with parchment paper or plastic wrap. Freeze overnight.
|Step 2||Meanwhile, bring mango, sprigs, 1 cup of sugar and water to a boil, then reduce to a simmer. When mango is quite soft, remove sprigs and puree. |
Pass soup through a fine mesh strainer twice and return to heat. Simmer slowly adjusting sugar as desired. When you are satisfied with the flavor and thickness of the soup, serve warm or refrigerate. Just be sure to bring soup back to a simmer before serving.
|Step 3||Pour soup into a soup bowl. Invert molded parfait in the center of the soup. Quickly float basil and mint leaves on the soup and bridge two pastry twists across the soup bowl for garnish. Serve immediately.|
This recipe was created for the Champagne® mango by Mathew Haven of The Culinary Institute of America, Hyde Park, New York.