CHILLED COCONUT LEMONGRASS SOUP WITH WARM PINEAPPLE DUMPLING

Chilled Coconut Lemongrass Soup with Warm Pineapple Dumpling image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 35

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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
3 ounces sugar, plus 1-ounce sugar
8 ounces pineapple, diced
2 vanilla beans, scraped
1 pinch salt
8 ounces cream cheese
1 egg
1 package Gyoza wrappers
Oil
2 eggs, separated
6 ounces sugar
1/8 teaspoon salt
8 ounces pineapple puree, recipe follows
8 ounces heavy cream, whipped
1 lime, zested
4 tablespoons lime juice, freshly squeezed
1 pound 4 ounces pineapple
3 ounces sugar
1/4 cup pineapple
2 tablespoons kiwi
1/8 cup papaya
1/8 cup mango
1 tablespoon ginger, minced
2 bunches basil leaves
1/4 cup oil

Steps:

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.
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. Yield: 1 to 2 dozen
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.
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.
Dice fruit and toss with minced ginger.
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.