4-½ cups whole milk
1 cup sweetened condensed milk
10 oz. white chocolate
1 tablespoon high-quality pure vanilla
5 tablespoons cornstarch
5 tablespoons cold water
2 ruby red grapefruits, peeled and segmented
4 kiwis, peeled
½ cup sugar

For the Soup

In a medium saucepan over medium heat, stir together whole milk, sweetened condensed milk and vanilla. Bring the mixture almost to a boil, stirring constantly. Remove from heat and let steep for 20 minutes.

Put the pan on low heat, add the chocolate and whisk until the chocolate melts. Combine cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.

For the Infusion

Puree’ separately the grapefruit segments and kiwis and put each into small saucepans. Cook over medium heat while whisking until reduced by a third. Add ¼ cup sugar to each while cooking until thoroughly dissolved.

Transfer soup to bowls and drizzle infusions on top as desired. Soup may be served warm or chilled, just be sure infusions are the same temperature as the soup.

Pairs well with Hermannhof Traminette or Vignoles.

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