Pineapple Consomme

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.

Step 2

Make the consomme by roughly chopping the uncored pineapple and blending it in a blender with the vanilla bean, 1/2 cup simple syrup (or more to taste) and 1/2 teaspoon salt until thoroughly liquefied. Strain and refrigerate.

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.

Step 4

Preheat the oven to 325 degrees.

Step 5

Make the orange cookies by mixing 3/4 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.

Step 6

Cut the cored pineapple and the remaining mango into 1/2-inch dice and mix together.

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.