A Berry Berriation
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Demonstrated by: Executive Chef Wayne Hirabayashi.
Mother's Day with Hokus at Kahala Mandarin Oriental, Hawaii, May 2003.
Ingredients:
A Berry Berriation
Try this delicious recipe from the Electric Kitchen!
- 4 tablespoons Vanilla Creme Friache
- 4 Buttermilk Biscuits, sliced in half
- 1 cup Macerated Berries
- 4 scoops strawberry sorbet
- 4 pieces corkscrew tuiles (or butter cookies)
- 4 sprigs fresh mint
- 1 cup Blueberry Sauce
- 1/4 cup powdered sugar
Vanilla Creme Friache:
- 1/2 vanilla bean
- 1/2 cup sour cream
- 5 tablespoons buttermilk
- 5 tablespoons milk or heavy cream
Buttermilk Biscuits:
- 1 3/4 cups flour
- 1 teaspoon sugar
- Pinch of salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 2 tablespoons shortening
- 3 tablespoons buttermilk
- 1 egg, beaten
Macerated Berries*:
- 1/2 cup halved fresh strawberries
- 1/2 cup halved fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup halved fresh blackberries
- 1/2 cup halved fresh poha or ohelo berries
- 1/2 cup Blueberry Sauce
- 3/4 cup raspberry liqueur
- 1 teaspoon julienned fresh mint
Blueberry Sauce:
- 1/2 cup sugar
- 1/2 cup water
- 1 cup frozen blueberries
- 1/2 cup fresh blueberries
Directions:
Vanilla Creme Friache:
-
- Split the vanilla bean lengthwise with a small sharp knife and scrape the seeds.
- Place sour cream, buttermilk, and vanilla seeds into blender; blend well.
- Pour into a bowl, cover and place in a warm area for 24 hours.
- Slowly stir in milk or heavy cream to desired consistency.
Makes about 1 1/4 cups.
Buttermilk Biscuits:
-
- Preheat electric oven to 350ºF.
- Line baking sheet with parchment or wax paper.
- Place flour, sugar, salt, baking soda, cinnamon, and shortening in bowl of an electric mixer; mix until crumbly.
- Add buttermilk; mix just until dough comes together.
- Gently pat out dough to 9-inch circle and cut with round biscuit cutter.
- Brush tops of biscuit with egg.
- Bake for 15 to 20 minutes.
Makes 4 servings.
Macerated Berries*:
-
- Combine all berries and mix with 1/4 cup of the Blueberry Sauce.
- Fold in raspberry liqueur and mint; adjust consistency with the remaining blueberry sauce.
Makes 4 servings.
*Note: For best results, don't prepare the macerated berries more than 1 hour before serving.
Blueberry Sauce:
-
- Combine sugar and water in a small saucepan; heat, gently swirling pan until sugar dissolves.
- Cook until the syrup is clear, do not boil.
- Cool.
- Combine blueberries in a blender.
- Puree the berries using half of the syrup mixture; add more syrup to desired consistency.
- Strain and refrigerate.
Makes about 2 cups.
Combining:
- For each serving, place 1 tablespoon Vanilla Creme Friache in the middle of the serving plate; top with two Buttermilk Biscuit halves.
- poon 1/4 cup of the Macerated Berries over the biscuit; top with a scoop of strawberry sorbet and garnish with one corkscrew tuile and one sprig of mint.
- Garnish plate with 1/4 cup of the Blueberry Sauce, spooning a little around the crème friache.
- Dust with powdered sugar.
Makes 4 servings.
Review
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by priya
on 7/12/2021
This is Berry good! Try it out sometime!
by Jason
on 2/4/2016