Mango & Pineapple Soup

An absolutely refreshing recipe, fantastic for summer. Lite and full of flavor, this recipe takes your fruit course outside the box and to the next level. Best yet, you can simply use this recipe as a guide, substituting fruit or adding it and many other ingredient combinations, such as coconut, or cloves. Be as creative as your palate desires and don't be afraid to experiment. A favorite with party guests, you can serve it in a wine glass, using the cinnamon stick as a swizzle stick. Makes for an classy and unique presentation. Enjoy

Mango & Pineapple Soup
Ingredients
Soup
1 fresh mango peeled and cubed
1 c simple syrup*
*Simple syrup
1 cup of sugar
1 ½ cup of water
Add sugar to water and bring it to boil and you have simple syrup.

Method for soup
Place mango into a blender and gradually add syrup, making sure to test for sweetness. Once you achieve the desired sweetness, set aside and prepare the curd.

Mango and Pineapple Curd
Ingredients
1 ½ cup mango
1 ½ cups pineapple juice
8 oz sugar
6 eggs
3 oz egg yolks
1/2 oz or 6 sheets of gelatin
12 oz butter


Method
Note: You must continue to whip the mixture from the start to finish. Whip until smooth and all the air bubbles have been removed. Continue to whip for two minutes more. Mixture should be creamy and smooth.
In the top of a double boiler, dissolve the gelatin in the mango & pineapple juice. Once the water is boiling, add the sugar, eggs, yolks and butter and stir until melted. Pour into molds and freeze.

Cinnamon sticks
Ingredients
1 sheet of puff pastry
cinnamon sugar

Method
Preheat to 375 F
Brush some water on the puff pastry sheet and sprinkle with cinnamon, then cut into a sticks. Bake 10-15 minutes.

To Plate
Using a bowl or a plate with some depth to it, pour some of the soup mix into the bowl or plate. Un-mold the mango and pineapple curd and place in the center. Slice some strawberries and place around the mango and pineapple curd to give it some color. If you choose to, you can add some other fruit to the soup as well. Garnish with the sticks and serve.

Bon Appetit,

Lou