Tropical Fruit Salpicon

Tropical Fruit Salpicon with Champagne Passion Fruit Consumméthierry

A fruit salad infused with passion fruit and champagne gives a refreshing lift for a summer soireé.

by Thierry Isambert

Chef Thierry Isambert From the Champagne region of France, Thierry Isambert of Thierry’s Catering and Event Design received his training from L’ École Hôtelière Poligny and was awarded the prestigious “Mérite de Agricole” medal from the Ministry of France.
Chef Thierry Isambert
From the Champagne region of France, Thierry Isambert of Thierry’s Catering and Event Design received his training from L’ École Hôtelière Poligny and was awarded the prestigious “Mérite de Agricole” medal from the Ministry of France.

Recipe

Fruit salpicon
½ pineapple (peeled)
1 kiwi (skin removed)
6 large strawberry (green leaf top removed)
¼ honeydew (peeled and deseeded)
¼ cantaloupe (peeled and deseeded)

Method

Cut all fruit to a small dice and reserve chilled until assembly.
In a small bowl, gently mix all diced fruit evenly together without crushing. Place a ring cutter or mold on to center of the plate and fill with diced fruit salad. Gently pack ring mold so to form and compress so it will hold its shape when mold is removed.

Consummé

4 oz. passion fruit puree
8 oz. Champagne
3 oz. sugar
½ seeded vanilla bean ( husk pod and bean)
In a small pot, combine all ingredients and simmer on medium for 30 minutes careful not to reduce too much. Strain and reserve liquid chilled. Hold on ice for maximum refrigeration for best result.

Macadamia Wave Tuille cookie

8 oz. flour
8 oz. powdered sugar
5 egg whites
3 drops vanilla extract
4 oz. cashew dust from micro plane
½ oz. melted butter
In a small mixing bowl, combine flour and powdered sugar until mixed well with firm whip. Add egg whites and vanilla and mix until it forms a batter consistency. Incorporate melted butter (not hot) and cashew dust. Refrigerate for three hours.
On a silicon baking mat, spread a thin line of batter with a pastry offset spatula approximately 1.5 in wide and five-inches long. Bake in a pre-heated oven at 350 degrees. Monitor color and crispness and when the appearance is of a light golden blonde, remove from oven. Immediately lift tuille cookie off baking mat with offset spatula and drape over two rolling pins spaced out evenly. Let cool until firm and reserve in dry moisture free area until ready for plating.

To assemble

1 package French marigolds
1 package mini fennel flower blossoms
1 package edible violet pansy
Splash champagne

Pour chilled passion fruit consummé into bowl off to side of the arranged dice fruit as not to disturb shape that was created in ring mold. It is best to fill soup only a quarter of the height of fruit salad. Lift ring mold carefully as not to shift shape of fruit salad.

Gently place macadamia tuille and scoop of mango sorbet on top of fruit salad cylinder.
Carefully place lavender micro leaves and fennel flower blossom around.

Final step is to pour a splash of your favorite Champagne just over mango sorbet and a drizzle into soup. Sprinkle 4 to 5 French marigold leaves into soup and adorn the top of the sorbet with violet pansy flower. Serve immediately.

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