Leight Harvest Soup with Papaya Blancmange
6 servings
120 minutes
Leit-harvest soup with papaya blancmange is an unusual and exquisite flavor combination that showcases the richness of Latin American cuisine. Leit-harvest, a sweet late-harvest white wine, adds elegant depth to the soup, while the delicate papaya blancmange offers fruity freshness and softness. The origins of this recipe trace back to high-end dessert traditions adapted to modern culinary trends. A light citrus tang and spice aroma create a harmonious balance of flavors. The dish is perfect for festive occasions, impressing with its texture complexity and elegant presentation. Served chilled, it becomes a refreshing treat, while the combination of marzipan and papaya adds a refined sweetness.
1
To prepare the soup, place all ingredients in one pot and simmer until the volume is reduced by half. Then add dissolved gelatin and filter the mixture. Pour a thin layer of the mixture into plates and leave to cool.
- White sweet wine: 600 ml
- Carnation: 1 piece
- Lemon zest: 1 piece
- Orange zest: 1 piece
- Gelatin in plates: 8.5 pieces
2
Place papaya puree in a bucket with ice to cool.
3
Pour milk, sugar, and marzipan into a pot. Bring to a boil and add dissolved gelatin while stirring continuously.
- Milk: 500 ml
- Sugar: 250 g
- Marzipan: 125 g
- Gelatin in plates: 8.5 pieces
4
Cool in a water bath and add whipped cream, continuing to stir.
5
Line a baking dish with parchment paper, fill it halfway, add frozen papaya puree until the dish is 3/4 full. Chill.
- Papaya puree: 90 g
- Papaya: 6 pieces
6
Prepare papaya syrup by dissolving gelatin in water over a water bath and mixing it with papaya syrup. Add brunoise papaya and mix thoroughly.
- Papaya syrup: 100 ml
- Gelatin in plates: 8.5 pieces
- Papaya: 6 pieces
7
Fill the mold with the prepared mixture. Chill the molds.