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.
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