Lemon Parfait in Warm Herbed Champagne® Mango Soup

Ingredients

Parfait

  • 6 egg yolks
  • 1 cup lemon juice, fresh squeezed
  • 1 cup sugar
  • 2 cups heavy cream

Soup

  • 4 Champagne® mangos, peeled, seeded and coarsely chopped
  • 2 sprigs basil
  • 2 sprigs mint
  • 1 cup sugar
  • 2 cups water

Garnish

  • Very small basil and mint leaves
  • Sugared puff pastry twists

Instructions:

To prepare the parfait, whisk the egg yolks with half of the 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 remaining 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.

Meanwhile, bring mango, sprigs, 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, refrigerate until just before service.

Bring soup back to a simmer before serving. Pour soup into a soup bowl. Invert molded parfait in the center of the soup. Quickly float leaves on the soup and bridge two twists across the soup bowl. Serve immediately.

This recipe was created for the Champagne® mango by Mathew Haven of The Culinary Institute of America, Hyde Park, New York.

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