Gastronomy  The Fruit Minestrone and Champagne Emulsion from Epicerie Fine
02/04/201515:00 TV5MONDE

Minestrone of Kiwi and exotic fruits with spices syrup served with Champagne emulsion: 

(From Epicerie Fine)

Do you remember this picture? You might have missed this episode of “Epicerie Fine”, one of our favorite Lifestyle program. As many of you have liked this picture, we thought it would be nice to share this bubbly recipe with you one more time. This recipe will astonish your guests!

✐ Please keep in mind that this recipe requires some resting time, therefore it needs to be prepared in advance. You also need a siphon, which is a tool used to aerate mousses and emulsions.


For 4 people, you will need:
¼ pineapple
2 kiwis
½ banana
½ mango
1 passion fruit

For the Syrup:
125g water
35g sugar
1 star anise
1 vanilla bean
1 cinnamon stick

For the Champagne emulsion:
125g Champagne
65g single cream
35g sugar
10g corn flour (maïzena)
  • In a saucepan, pour all the ingredients for the syrup. Bring to boil and then keep at small heat for 15minutes.
  • Remove from heat, cover with a plastic kitchen foil and leave it to cool down completely.
  • Peel the fruits and cut them in dices of 5mm sizes.
  • Pour the syrup over the fruits and store everything in the fridge for at least 2 hours.
  • Bring to boil HALF of the Champagne in a saucepan.
  • Mix the REMAINING half of the Champagne with the sugar and the maïzena, then twist.
  • Add this mixture into the saucepan, bring the whole content to boil and cook for 1 more minute.
  • Remove from fire, add the single cream, pour into a siphon, gaze and leave it to cool down.
Finishing touch:
  • Using a round shape cutter, serve the minestrone of fruits on soup plates. Add the Champagne emulsion. Sprinkle with syrup around the minestrone to your taste. ;-)

Enjoy! ☺  

If you have any comments or questions, please do not hesitate. The whole episode about the “Kiwi de ‘Adour” is available on the “Epicerie Fine” Website, with the video.

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