Pineapple Soup with Gingered Raspberries

Name: Pineapple Soup with Gingered Raspberries
Yield: 8
Ingredients: For the gingered raspberries; 1 lb or 2 cups of fresh pineapple; 9 g or 3/4 cup of ginger, sliced into thin strips about 6 mm thick; 250 g or 1 cup of raspberries; For the soup; 1 sprig of lemongrass, chopped; Rind from 1 orange; 1/2 teaspoon of vanilla bean, split open; 5 g or 1 tablespoon of grated ginger; 3 ripe pineapples, peeled and cored, cut into chunks; 375 g or 1 1/2 cups of coconut milk without the pulp; Juice from 2 green limes; 28 g or 2 tablespoons of clear rum, of good quality; Fennel fronds (for garnish)

1
For the gingered raspberries
2
1 lb or 2 cups of fresh pineapple
3
9 g or 3/4 cup of ginger, sliced into thin strips about 6 mm thick
4
250 g or 1 cup of raspberries
5
For the soup
6
1 sprig of lemongrass, chopped
7
Rind from 1 orange
8
1/2 teaspoon of vanilla bean, split open
9
5 g or 1 tablespoon of grated ginger
10
3 ripe pineapples, peeled and cored, cut into chunks
11
375 g or 1 1/2 cups of coconut milk without the pulp
12
Juice from 2 green limes
13
28 g or 2 tablespoons of clear rum, of good quality
14
Fennel fronds (for garnish)

Ingredients

1
For the gingered raspberries
2
1 lb or 2 cups of fresh pineapple
3
9 g or 3/4 cup of ginger, sliced into thin strips about 6 mm thick
4
250 g or 1 cup of raspberries
5
For the soup
6
1 sprig of lemongrass, chopped
7
Rind from 1 orange
8
1/2 teaspoon of vanilla bean, split open
9
5 g or 1 tablespoon of grated ginger
10
3 ripe pineapples, peeled and cored, cut into chunks
11
375 g or 1 1/2 cups of coconut milk without the pulp
12
Juice from 2 green limes
13
28 g or 2 tablespoons of clear rum, of good quality
14
Fennel fronds (for garnish)

Directions

1
Cooking Method
2
For the gingered raspberries
3
In a medium saucepan, combine 1 cup (177 g) of water, the pineapple, and the ginger
4
Bring to a boil, stirring occasionally
5
Remove from heat and let cool to room temperature. Reserve
6
Place the raspberries in a medium bowl and strain the syrup over them
7
Let the raspberries macerate while preparing the soup
8
For the soup
9
In a medium saucepan, combine 1 cup (236 g) of water, the lemongrass, orange rind, vanilla bean, and ginger
10
Bring to a boil
11
Remove from heat and let sit for 15 minutes to allow flavors to meld
12
Strain the liquid through a fine-mesh sieve into a glass measuring cup with a spout
13
Puree the pineapple in a processor or blender until smooth
14
Add the strained liquid, coconut milk, lime juice, and rum
15
Blend to combine
16
Finishing Touches
17
Divide the soup among 8 shallow serving bowls and top each bowl with some gingered raspberries
18
Garnish with fennel fronds
19
Note: This dessert can be enhanced by adding a fried pastry crust made from guava dough, filled with pineapple chunks and caramelized in butter to each bowl.