Chilled pineapple and persage soup
Difficulty: Medium
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 454 / Protein 2g / Carbohydr. 106g / Fat 1g
Ingredients (4 servings)
| 100 g | pearl sago |
| 0.5 | pineapple |
| 1 litre | pineapple juice |
| 2 | limes |
| 50 g | sugar |
| 10 | mint leaves |
| 0.5 tsp | cayenne pepper |
Utensils
citrus juicer (optional), fine grater, large bowl, cooking spoon, cutting board, small sauce pan, knife
Wine Tip
Grauburgunder, dry, 2013
The sparkling white wine with its exotic fruit aromas creates a harmonious duo with the pineapple chilled fruit soup. For an especially refreshing experience, enjoy between 9 – 11°C/50°F.
Step 1
Zest all limes and squeeze the juice from half of the limes.
zester, citrus juicer (optional), cutting board, knife
2 limes
Step 2
Caramelize sugar and deglaze with lime juice.
cooking spoon, small sauce pan
50 g sugar
Step 3
Add pineapple juice.
1 litre pineapple juice
Step 4
Add lime zest and bring to a gentle boil.
Step 5
Add pearl sago and simmer on low heat for approx. 15 – 20 min., according to package instructions, stirring occasionally.
100 g pearl sago
Step 6
In the meantime, peel and core pineapple. Cut the flesh into small cubes.
cutting board, knife
0.5 pineapple
Step 7
Add the pineapple cubes to the pearl sago and gently simmer on low heat for approx. 5 min. Transfer everything into a large bowl and allow to cool for 10 min. Then chill for at least 1 hour.
large bowl
Step 8
Slice the mint into fine strips and add to the chilled fruit soup, along with the cayenne pepper to taste. Pour into serving glasses and garnish with fresh mint leaves.
cutting board, knife
10 mint leaves / 0.5 tsp cayenne pepper
