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Coconut Soup with Caramelized Lychees and Mango Tofu Recipe

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Coconut Soup with Caramelized Lychees and Mango Tofu
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Ingredients
5
Count
Nutrition
225
Calories
Total time
95
Minutes
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Ingredients:

  • 1 quart coconut milk
  • 4 1/2 oz sugar
  • 3 tbsp gelee bavaroise
  • caramelized lychees, recipe follows
  • mango tofu , recipe follows

Directions:

  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. Remove from the heat and pour into a bowl. Refrigerate until completely chilled. Do not serve until soup is very cold. Ladle soup into bowls and float the Caramelized Lychees and Mango Tofu in the soup.
  2. Caramelized Lychees:
  3. 24 to 32 lychee fruits
  4. Orange Marmalade, recipe follows
  5. 2 cups sugar
  6. 2 cups water
  7. Peel and pit the lychees. Fill the hole where the pit was with Orange Marmalade and set aside.
  8. 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. Pour 1/3 of the syrup into a heavy large skillet and add the lychees to the skillet. Cook, over high heat, until the lychees are caramelized. Add the remaining syrup, stir carefully to combine, and remove from the heat. Just before serving, add 2 caramelized lychees to each bowl of soup.
  9. Orange Marmalade:
  10. 2 pounds oranges, peeled and seeded
  11. 1 pound sugar
  12. 7 ounces water
  13. Combine all ingredients in a large heavy saucepan and bring to a boil over high heat and until all the sugar has dissolved. Reduce the heat and simmer until thickened to the consistency of marmalade.
  14. Mango Tofu:
  15. 13 cups mango puree
  16. 4 ounces gelatin
  17. 1 quart cream
  18. 1 pound sugar
  19. In a heavy saucepan, heat about 1/3 of the mango puree until almost simmering. Dissolve the gelatin in the mango puree and stir to incorporate. Set aside.
  20. Whip the cream in a bowl of a mixer until soft peaks form, slowly adding the sugar in small quantities. Then fold in the mango puree and gelatin mixture. Fold in the remaining mango puree.
  21. Pour the mixture into a cold sheet pan. Place the pan in the freezer until firm enough to cut. Then cut into 1 1/4 by 1 1/4-inch pieces. Just before serving, float 1 or 2 pieces of Mango Tofu in the soup.
  22. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 225.19 Kcal (943 kJ)
Calories from fat 172.64 Kcal
% Daily Value*
Total Fat 19.18g 30%
Sodium 12.2mg 1%
Potassium 210.42mg 4%
Total Carbs 15.43g 5%
Sugars 12.82g 51%
Dietary Fiber 1.6g 6%
Protein 1.6g 3%
Vitamin C 2.4mg 4%
Iron 1.6mg 9%
Calcium 12.9mg 1%
Amount Per 100 g
Calories 248.67 Kcal (1041 kJ)
Calories from fat 190.64 Kcal
% Daily Value*
Total Fat 21.18g 30%
Sodium 13.47mg 1%
Potassium 232.36mg 4%
Total Carbs 17.04g 5%
Sugars 14.15g 51%
Dietary Fiber 1.77g 6%
Protein 1.77g 3%
Vitamin C 2.6mg 4%
Iron 1.8mg 9%
Calcium 14.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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