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A few years ago, we finished dinner in a restaurant in San Francisco and began looking over the dessert menu. I remember seeing the word "soup" on there and thought it was either a mistake, or someone was making fun of us. Soup for dessert? (Really, this was about 12 years ago.)
However, "soup" for dessert is a fabulous thing, particularly in the warmer seasons when you want something chilled, or refreshing after a heavy meal. Chez Pim made Loy Gaew , a common way of serving fresh fruit in Thailand. "Loy gaew" literally means floating crystals, which refers to the crushed ice floating in clear syrup. Pim provides the recipe for this gorgeous one made of fresh lychee and oranges floating in a ginger syrup. It sounds delicious, and looks gorgeous.
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