Chilled Coconut Lemongrass Soup with Warm Pineapple Dumpling |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
1/2 cup simple syrup (equal amounts water and sugar, heated until sugar dissolves) |
2 bulbs fresh ginger, chopped |
1/3 tablespoon lime juice |
1 kaffir lime leaf, chopped |
2 stalks lemongrass, chopped |
14 ounces coconut milk |
1/4 cup heavy cream |
pineapple dumplings, recipe follows |
tropical fruit salsa, recipe follows |
basil oil, recipe follows |
pineapple lime bombe, recipe follows |
Directions:
1. Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.
2. Warm Pineapple Dumplings:
3. 3 ounces sugar, plus 1-ounce sugar
4. 8 ounces pineapple, diced
5. 2 vanilla beans, scraped
6. 1 pinch salt
7. 8 ounces cream cheese
8. 1 egg
9. 1 package Gyoza wrappers
10. In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving.
11. Yield: 1 to 2 dozen
12. Pineapple Lime Bombe:
13. 2 eggs, separated
14. 6 ounces sugar
15. 1/8 teaspoon salt
16. 8 ounces pineapple puree, recipe follows
17. 8 ounces heavy cream, whipped
18. 1 lime, zested
19. 4 tablespoons lime juice, freshly squeezed
20. Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen.
21. Pineapple Puree:
22. 1 pound 4 ounces pineapple
23. 3 ounces sugar
24. To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes.
25. Tropical Fruit Salsa:
26. 1/4 cup pineapple
27. 2 tablespoons kiwi
28. 1/8 cup papaya
29. 1/8 cup mango
30. 1 tablespoon ginger, minced
31. Dice fruit and toss with minced ginger.
32. Basil Oil:
33. 2 bunches basil leaves
34. 1/4 cup oil
35. Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth.
36. 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.
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