Jen Creager and Terri Wu are the team that keeps the Farallon pastry department running like a well-buttered machine. No matter how much work there is to be done, baking with them is always lively and energizing. They orchestrate the production of all the cakes, glazes, doughs, cookies, chocolates, and sauces needed for the menu. They also create a daily amuse-bouche (French for “fun for the mouth”) to offer to our customers as a preamble to dessert. It acts as a bridge for the taste buds between the main and dessert courses. When served in miniature portions, this recipe makes a great amuse. In bigger portions, it makes a light, refreshing dessert perfect after a heavier meal.
Whisk together the coconut milk, coconut cream, and sugar. Refrigerate for at least 1 hour. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze for several hours until scoopable, about 3 hours, depending on your freezer.
Purée the strawberries in a food processor. Strain through a medium-mesh sieve, discarding the seeds. There should be about
Purée the mango flesh in a food processor. Strain through a medium-mesh sieve. In a bowl, whisk together the mango purée, orange juice, water, the
The sorbet and sherbet can be made 1 day in advance. For maximum flavor, the soup should be made the day you plan to serve the dessert. Keep refrigerated.
Pour some soup into each of 6 shallow bowls. Place a small scoop of coconut sherbet and strawberry sorbet in each bowl. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.