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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
PHOTOGRAPHY BY PHILIPPE L. HOUZÉ © 1999


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