 | Blueberry-Vanilla Mascarpone “Rock” and Peach-Passion Sorbet2 pieces Yield: 20 servings Pastry Chef Jiho Kim of Espalier, Boston, MA; Event - International Chefs Congress (ICC) Pastry Competition 2011 |
| For the Peach Passion Sorbet: | |
| • | 330 g. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1 kg. The Perfect Purée White Peach Puree, thawed |
| • | 100 g. crème de pêche |
| • | 400 g. water |
| • | 2 g. iota carrageenan |
| • | 1/2 g. xanthan gum |
| • | 1/2 g. locust bean gum |
| • | 4 g. kappa carrageenan |
| • | 330 g. sugar |
| • | 60 g. atomized glucose |
| • | 3 g. mono and dygliceride |
| Method for the Peach Passion Sorbet: | |
| 1. | Combine the crème de pêche, water, Passion Fruit Concentrate, iota carrageenan, xanthan gum, locust bean gum, and kappa carrageenan in a pot and cook to 100ºC. Mix in the sugar, glucose and mono and dygliceride. Add the White Peach Puree last, set over ice to cool, blend, and strain. Chill and churn in the Bravo ice cream machine according to the manufacturer’s instructions. |
| For the Coconut Sablé: | |
| • | 400 g. desiccated coconut |
| • | 400 g. all-purpose flour |
| • | 400 g. butter |
| • | 200 g. sugar |
| • | 50 g. egg yolks |
| • | 1 tsp. vanilla extract |
| Method for the Coconut Sablé: | |
| 1. | Preheat the oven to 350ºF. In a Hobart stand mixer with a paddle attachment, combine the coconut, flour, butter, sugar, egg yolks and vanilla until the dough comes together. Sprinkle onto a sheet tray and bake until golden. When cool, pulse in a Waring food processor. |
| For the Lychee Foam: | |
| • | 1 kg. The Perfect Purée Lychee Puree, thawed |
| • | 8 g. agar agar |
| • | 10 g. Versawhip |
| • | 150 g. sugar |
| • | 3 1/2 g. xanthan gum |
| • | 2 g. malic acid |
| Method for the Lychee Foam: | |
| 1. | Put the Lychee Puree in a VitaMix blender. Add the agar agar, Versawhip, sugar, xanthan gum, and malic acid one at a time, in that order, into the vortex of spinning ingredients. Blend until thoroughly incorporated. Set aside the liquid. |
| For the Grand Marnier Fizzy Streusel: | |
| • | 150 g. confectioners’ sugar |
| • | 60 g. baking soda |
| • | 60 g. malic acid |
| • | Zest of 1 orange |
| • | 25 g. Grand Marnier |
| Method for the Grand Marnier Fizzy Streusel: | |
| 1. | Combine the confectioners’ sugar, baking soda, and malic acid in the bowl of a Hobart stand mixer fitted with a paddle attachment. Add the orange zest and Grand Marnier and paddle until the dough reaches a streusel-like texture. Spread onto a sheet tray and dry overnight. |
| For the Blueberry Vanilla Mascarpone “Rock”: | |
| • | 1000 g. The Perfect Purée Blueberry Puree, thawed |
| • | 600 g. filtered water |
| • | 30 g. LM Pectin 104 AS |
| • | 200 g. crème de violette |
| • | 300 g. sugar |
| • | 15 g. sodium citrate |
| • | 4 g. malic acid |
| • | 500 g. mascarpone |
| • | 2 vanilla beans |
| • | 75 g. sugar |
| • | 5 g. calcium lactate |
| Method for the Blueberry Vanilla Mascarpone “Rock”: | |
| 1. | Blend the water and pectin in a VitaMix blender. Add the Blueberry Puree, crème de violette, sugar, sodium citrate, and malic acid one at a time, in that order, into the Vitamix blender, blending with the ladle until smooth. Strain into a bowl. In a separate bowl, stir together the mascarpone, vanilla seeds, sugar, and calcium lactate. Blend in a VitaMix blender. Drop spoonfuls of the mascarpone mixture into the blueberry puree mixture. Once fully coated, remove the rock and put it on a lightly oiled tray. Set. |
| To Assemble and Serve: | |
| Plate the Blueberry Vanilla Mascarpone “Rock” with the Grand Marnier Fizzy Streusel, Coconut Sablé, and Peach-Passion Sorbet. | |