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1
In a heavy saucepan, heat the coconut milk and sugar over medium-low heat until the mixture reaches 120 degrees F. Add the gelee, and stir to incorporate.
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2
Remove from the heat and pour into a bowl.
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3
Refrigerate until completely chilled.
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4
Do not serve until soup is very cold.
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5
Ladle soup into bowls and float the Caramelized Lychees and Mango Tofu in the soup.
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6
24 to 32 lychee fruits
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7
Orange Marmalade, recipe follows
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8
2 cups sugar
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9
2 cups water
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10
Peel and pit the lychees.
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11
Fill the hole where the pit was with Orange Marmalade and set aside.
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12
Make a simple syrup by combining the sugar and water in a heavy small saucepan; bring to a boil over high heat and cook just until all the sugar dissolves.
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13
Pour 1/3 of the syrup into a heavy large skillet and add the lychees to the skillet.
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14
Cook, over high heat, until the lychees are caramelized.
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15
Add the remaining syrup, stir carefully to combine, and remove from the heat.
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16
Just before serving, add 2 caramelized lychees to each bowl of soup.
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17
2 pounds oranges, peeled and seeded
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18
1 pound sugar
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19
7 ounces water
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20
Combine all ingredients in a large heavy saucepan and bring to a boil over high heat and until all the sugar has dissolved.
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21
Reduce the heat and simmer until thickened to the consistency of marmalade.
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22
13 cups mango puree
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23
4 ounces gelatin
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24
1 quart cream
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25
1 pound sugar
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26
In a heavy saucepan, heat about 1/3 of the mango puree until almost simmering.
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27
Dissolve the gelatin in the mango puree and stir to incorporate.
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28
Set aside.
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29
Whip the cream in a bowl of a mixer until soft peaks form, slowly adding the sugar in small quantities.
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30
Then fold in the mango puree and gelatin mixture.
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31
Fold in the remaining mango puree.
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32
Pour the mixture into a cold sheet pan.
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33
Place the pan in the freezer until firm enough to cut.
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34
Then cut into 1 1/4 by 1 1/4-inch pieces.
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35
Just before serving, float 1 or 2 pieces of Mango Tofu in the soup.
