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| | Chilled Ginger Soup with Grapefruit and Avocado Mousse |  | | |
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chef of New York City’s celebrated Annisa restaurant,
co-owner Anita Lo has garnered much praise for her innovative
cuisine, from a glowing New York Times review to being
named one of the ten best new chefs by Food and Wine magazine.
Today, she prepares this fragrant chilled-soup, enriched
with a creamy avocado mousse. |
| | | Recipe | Chilled Ginger Soup with Grapefruit and Avocado Mousse
Serves 4 | | | | | | For the soup:
1 teaspoon unflavored gelatin
4 cups plus 2 teaspoons water
4-inches fresh ginger, peeled and roughly chopped
2 tablespoons freshly squeezed lemon juice
1/3 cup sugar | | | | | | For the candied grapefruit rind:
2 ruby grapefruits
1 cup water
1 cup sugar, plus more for coating | | | | | | For the mousse:
1 ripe Haas avocado, pitted and peeled
1 tablespoon freshly squeezed lemon juice
2 tablespoons sugar
2 tablespoons heavy cream
Fresh mint, thinly sliced, for garnish | | | | | | 1. Prepare soup: In a small bowl, sprinkle the gelatin evenly over 2 teaspoons water. Let stand to soften, 5 minutes. In a medium saucepan, bring remaining 4 cups water and ginger to a boil over high heat. Skim; reduce heat to medium-low, and simmer until mixture is very spicy, 15 to 20 minutes. Add lemon and sugar. Strain into a medium bowl. Stir in softened gelatin to dissolve. Chill, covered, in refrigerator for at least 3 hours.
2. Prepare the candied grapefruit rind: With a sharp knife, cut the ends off of one grapefruit. Starting at one cut end, remove 2-inch-wide strips of rind, keeping the fruit intact, while removing all of the white pith from the fruit. Remove any remaining flesh and most of the pith from the rind. Reserve the fruit for garnish. Repeat with remaining grapefruit.
4. Cut the rind into 1/8-inch-thick strips. Place in a medium saucepan, and fill with enough water to cover. Place over medium heat; bring to a boil. Reduce heat; simmer for 20 minutes. Drain the grapefruit rind.
5. Place blanched grapefruit rind in a medium saucepan, and add 1 cup water and the sugar. Cover the surface of the water with a parchment paper round to prevent evaporation. Simmer over medium heat until clear, shiny, and softened, 45 to 60 minutes. Remove from heat, and let cool. Remove strips with a slotted spoon. Remove any excess syrup with your fingers, and roll in sugar to coat. Set aside.
6. Prepare the mousse: In a food processor fitted with the steel blade, place avocado, lemon juice, and sugar. Process until smooth. Add cream, and pulse to combine. Set aside.
7. Using reserved grapefruits, carefully slice between the sections and membranes of the grapefruits; remove the segments whole.
8. To serve, place five grapefruit segments in each bowl (reserving remainder for another use). Ladle soup over. Place a dollop of mousse in the center, and top with two strips of candied grapefruit rind (reserving remainder for another use). Garnish with mint. Serve immediately. | | | | | | Special Thanks | Anita Lo
Co-owner and executive chef
Annisa
13 Barrow Street
New York, NY 10014
212-741-6699 | | | | | |
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