Tropical Fruit Soup with Coconut Sherbet and Meringue

Name: Tropical Fruit Soup with Coconut Sherbet and Meringue
Yield: makes 4 servings
Ingredients: 2 cups (500 ml) water; 2/3 cup (130 g) sugar; 1 small cinnamon stick; 1/2 star anise; 8 whole cloves; 8 black peppercorns; 1/2 vanilla bean, split lengthwise; Grated zest of 2 oranges, preferably organic; 2 (2-inch/5-cm) pieces lemongrass, white parts only from the bulb end, sliced; 4 slices fresh ginger; 1 tablespoon dark rum; 1 large egg white, at room temperature; Pinch of salt; 1/4 cup (50 g) sugar; 1/2 cup (35 g) dried unsweetened shredded coconut; 2 to 3 cups (500 to 750 g) mixed tropical fruit (a combination of diced pineapple, mango, kiwifruit, and banana, and passion fruit pulp with seeds); A sprinkle of sugar; Fresh mint leaves, for garnish; Toasted Coconut Sherbet (page 152)

December 9, 2011

One of the questions I’m often asked is “How do you stay so thin?” I want to respond by saying that I’m about average for my height and age, but instead I tell people that I eat only my own desserts. I’m not just being a salesman, it’s close to the truth. Aside from the occasional treat, for everyday meals, I prefer to make desserts that are well balanced rather than outrageously rich. I’ll often serve small slivers of cake, a plate of cookies, or scoops of icy sorbet along with a fresh fruit compote and have never met with resistance from any of my guests. When it comes to this virtuous fruit soup, the thin sheet of crackly coconut meringue always seals the deal for those who are doubtful that lean can taste luxurious.

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