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1
Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering.
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2
Do not boil or reduce syrup.
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3
Remove from heat, and allow mixture to steep for at least 1 hour.
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4
Stir in the coconut milk and heavy cream, and strain through a chinois.
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5
Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.
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6
In a medium skillet, caramelize 3 ounces of sugar until golden brown.
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7
Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened.
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8
Set pineapple aside to cool.
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9
In the bowl of an electric mixer, beat the cream cheese until light and fluffy.
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10
Add 1-ounce sugar, pinch of salt and egg and mix until just combined.
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11
Fold in pineapple mixture and chill until firm.
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12
Fill wrappers with 2 tablespoons of the filling and chill until ready to fry.
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13
Heat oil to 350 degrees F and fry dumplings until golden brown.
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14
Drain dumplings well before serving.
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15
Whip egg yolks and 1/2 of the sugar and salt until tripled in volume.
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16
Fold in the pineapple puree.
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17
Whip the egg whites on medium speed until foamy.
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18
Increase the speed of the mixer to high and add the remaining sugar.
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19
Whip to stiff peaks and fold into the yolk mixture.
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20
Fold in whipped cream, lime zest and lime juice.
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21
Place in a large container or small containers and freeze until set.
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22
Serve frozen.
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23
To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks.
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24
Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize.
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25
Puree in a food processor until smooth.
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26
Chill and reserve for use in bombes.
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27
Dice fruit and toss with minced ginger.
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28
Blanch basil and shock with ice water.
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29
Drain and squeeze water from basil.
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30
Place basil in blender; add oil slowly to form green oil.
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31
Strain through cheesecloth.
