Pineapple Consomme

Preparation

1. Step 1

   Make a simple syrup by whisking the 3 cups of sugar and 2 cups of cold water together, then bringing the mixture to a boil. Reserve in the refrigerator.

2. Step 2

   Make the consomme by roughly chopping the uncored pineapple and blending it in a blender with the vanilla bean, ½ cup simple syrup (or more to taste) and ½ teaspoon salt until thoroughly liquefied. Strain and refrigerate.

3. Step 3

   Make the mango sorbet by blending 6 chopped mangoes, the lime juice, 1 cup of simple syrup and 1 teaspoon of salt in a blender until smooth, 2 to 3 minutes, and then straining the mixture and churning it in an ice-cream machine as the manufacturer directs. Keep frozen.

4. Step 4

   Preheat the oven to 325 degrees.

5. Step 5

   Make the orange cookies by mixing ¾ cup sugar, the flours and orange zest together in a bowl with a fork and then stirring in first the juice and next the butter. Very thinly spread half the mix on a standard half-sheet Teflon tray and bake until golden. When cool, break into 12 to 18 pieces. Reserve the remaining dough for another use.

6. Step 6

   Cut the cored pineapple and the remaining mango into ½-inch dice and mix together.

7. Step 7

   To serve, place 3 or 4 ounces of consomme in each bowl and 2 or 3 tablespoons of the diced fruit. Place 2 or 3 cookies on the diced fruit and then 2 or 3 scoops of the sorbet. Garnish with the rest of the diced fruit and sprinkle basil on top.