Cold Pineapple Coconut Soup with Basil Ice Cream
2 servings
60 minutes
Cold pineapple-coconut soup with basil ice cream is an exotic treat that combines the freshness of tropical fruits and the delicate spice of basil. Its roots may trace back to Yugoslav cuisine, known for vibrant flavors and natural ingredients. The light, refreshing soup with the rich sweetness of pineapple, banana, and orange juice perfectly harmonizes with the velvety basil ice cream, adding sophistication. Coconut milk gives the dish a creamy texture while strawberries provide a refreshing fruity accent. This dessert is perfect for a summer dinner or an unusual treat on a festive table.
1
Making ice cream. To prepare a spicy, refreshing basil ice cream, you need to take egg yolks and mix them with sugar. Then pour hot milk into this sunny mixture.
- Egg yolk: 2.5 pieces
- Sugar: 150 g
- Milk: 400 ml
2
Chop the basil and add it as well. Steep the mixture in a water bath.
- Basil: 1 bunch
3
Chill the milk mixture and add the whipped cream.
- Heavy cream (38%): 250 ml
4
Next, carefully mix everything with a whisk and place it in the freezer. Important! Stir with a whisk several times during freezing.
5
Preparing pineapple-coconut soup. Blend orange juice, peeled pineapple, and banana with coconut milk in a blender.
- Freshly squeezed orange juice: 100 ml
- Pineapple: 100 g
- Bananas: 100 g
- Coconut milk: 20 ml
6
Strain into a plate. Place a scoop of basil ice cream in the center and slices of juicy, fresh strawberries. Garnish with a basil leaf.
- Strawberry: 1 piece
- Green basil: 1 stem
