Fruit Soups

[cbarre02]

So one of the easiest summer desserts are fruit soups, they can also be some of the most pourly done. Any one have any intereting things going on this summer.

We have a white sesame panna cotta on the menu right now that is served with cucumber-melon water. And i am thinking about a sweet peach and corn bisque, but haven't finalized anything on it yet.

What are you doing?

[Jaymes]

We currently have three threads going on chilled soups. I believe they all contain some interesting thoughts, tips, ideas and recipes for the wonderful cold fruit soups of summer.

[simdelish]

So one of the easiest summer desserts are fruit soups, they can also be some of the most pourly done.  Any one have any intereting things going on this summer.

We have a white sesame panna cotta on the menu right now that is served with cucumber-melon water.  And i am thinking about a sweet peach and corn bisque, but haven't finalized anything on it yet.

What are you doing?

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Right now I'm doing a chilled fruit consomme, like something I saw Thomas Haas do a few years back. Fresh peach, orange, pink grapefruit, along with some apple juice and a couple shots of passionfruit, steeped with vanilla and lemongrass. I thicken it a bit with clear gel. For service, we present a cool cat's eye shaped bowl, with hazelnut chocolate raviolis and edible flowers in the bottom. The cold soup is poured tableside, and the flowers go floating to the top. The fruit with the chocolate/haznut thing is delicious.

Great minds think alike Corey.... I have been tinkering with a peach and corn bisque myself, anticipating the luscious local August crops. Trying to figure a crunchy or crispy element to go with...

Your cuke-melon water... where is it? under, or on the side in a shotglass?

[Wendy DeBord]

with hazelnut chocolate raviolis and edible flowers in the bottom.  The cold soup is poured tableside, and the flowers go floating to the top.  The fruit with the chocolate/haznut thing is delicious.

What is a raviolis?

[simdelish]

What is a raviolis?

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Wendy, you know... just like Chef Boy-ar-dee!!! Ravioli! But not "full of meat" but still "really neat to eat!" (I shouldn't have put the s on the end of the word)

I make them with wonton skins. I make a filling with hazelnut paste and cocoa, and place onto one skin, moisten, top with second skin, press, and cut out clean shape. Freeze til hard, then service prep just simmers them for 3 min, and trays them until ready to use. Voila!

[Wendy DeBord]

Thanks for the details...........sometimes ya never know. I was thinking either a chocolate cookie in the shape of a ravioli or thin chocolate sheets formed like a ravioli.....and both guesses were wrong.

[chiantiglace]

pirrouette cookies dusted with confectioners sugar is a nice touch to lay on top of a soup with another garnish like a small scoop of sorbet, fresh fruit, sugar garnish. It can float like a little island.

some of my favorite chilled soapswould be nectarine, strawberry, spiced pear.

[pastrymama]

When the weather gets warm I always put my fruit consome with sorbet and a giant fortune cookie on the menu. It is made with mixed berries, mint, orange peel, lemon peel with a hot syrup made with 2/3 water and 1/3 sugar poured over and left to steep overnight. Then it is strained and chilled. We place the sorbet in the bowl then add some of the consome and assorted fruits around the sorbet and top with a giant fortune cookie complete with a fortune inside. My customers love it. You can see a picture of it at http://groups.msn.com/MarilynsCakes page 5 the last photo. Click on the photo to enlarge it. Sorry the picture isn't better and that I don't know how to make a link.

[pastrymama]

That's cool it made the link for me. go to the far right of the page and click on the view all link then you can change the page to find it.