Cold Coconut Soup with Pineapple Sorbet and Elderflower Foam

Coconut soup Soak the sago in cold water. Lightly caramelize the sugar in a saucepan. Grate the zest of the lime and squeeze the juice.

Scrape out the pulp of the vanilla pod. Add lime juice, chili pepper, vanilla pulp and lime zest and pour in coconut milk. Drain the sago, add to the coconut milk and simmer gently for at least 15 minutes. Then place on ice and cool thoroughly. Finally, refine the ice-cold soup with the coconut liqueur.

Pineapple sorbet Soak the gelatin in cold water. Grate the zest of the orange and lemon. Bring 100 milliliters of cinnamon stick, water, sugar, a few oranges, cloves, star anise and lime zest as well as the scraped out vanilla pod of the coconut soup to a boil and simmer for at least five minutes. Afterwards cool down a little bit. Squeeze the gelatine well and let it melt. Mix everything with the pineapple juice, cool and freeze in an ice cream maker.

Elderflower foam Soak the gelatine in cold water for about five minutes. Heat 50 milliliters of elderflower syrup and let the soaked, well squeezed gelatine melt in it. Mix egg white, remaining elderflower syrup and dissolved gelatine well and pour through a sieve into an espuma bottle. Close the bottle. Screw in two cartridges in turn, shake well and set aside to cool on iced water.

While doing so, occasionally heartily s

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