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Mango Soup with Gingered Raspberries

Makes 8 servings

Payard's Mango Soup Dessert from 'Simply Senational Desserts'Gingered raspberries: 2 1/2 cups sugar -One 3/4-inch piece ginger, sliced 1/8 inch thick -1/2 pint raspberries

Soup: 1 stalk lemongrass, chopped -Grated zest of 1 orange -114 vanilla bean, split -1 teaspoon peeled, and chopped ginger -3 ripe mangoes pitted, and cut into chunks -1 112 cups unsweetened coconut milk -juice of 2 limes -2 tablespoons good-quality light rum

Garnish: 8 mint sprigs

1. Make the gingered raspberries: Combine 3/4 cup water, the sugar, and ginger in a medium saucepan. Bring to a boil, stirring occasionally. Remove the pan from the heat and allow to cool to room temperature.

2. Place the raspberries in a medium bowl. Pour the cooled ginger syrup through a sieve onto the raspberries. Allow the raspberries to macerate while you prepare the soup.

3. Make the soup: Combine 1 cup water, the lemongrass, orange zest, vanilla bean, and ginger in a medium saucepan. Bring to a boil. Remove the pan from the heat and allow it to stand for 15 minutes in order for the flavors to infuse. Strain the soup through a sieve into a large glass measure with a spout.

4. Puree the mango chunks in a food processor or blender until smooth, about 1 minute. Pour in the strained soup base, add the coconut milk, lime juice, and rum, and process until combined.

Serve the soup: Divide the soup among eight shallow bowls. Spoon some of the gingered raspberries into each bowl and garnish with the mint sprigs.

from "Simply Sensational Desserts" by François Payard

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