RASPBERRY AND YUZU VERRINE; SWIRLED SORBET
OUR OWN glorified sundae at Restaurant Daniel is a dessert in a “verrine,” a thin glass jar or cup, where transparency has become part of the design. The vanilla panna cotta supports almond crumble and a swirl of yuzu and raspberry sorbet: a harmony of textures and colors. At DBGB Kitchen and Bar, we offer a more classic sundae, but no matter where we feature the dish, the combination of crispy, creamy, fluffy, and fruity elements always brings a smile to my face.
Servings
8
Servings
8
Ingredients
Raspberry Puree
Crunchy Raspberry Meringue
Yuzu Sorbet
Raspberry Sorbet
Raspberry Gelée
Vanilla Panna Cotta
To Finish
Instructions
For the Raspberry Puree
  1. Fill one-third of a medium saucepan with water and bring to a simmer. In a heatproof bowl, toss the raspberries with the sugar, cover with plastic wrap, and place over the simmering water. Heat the raspberries until they release their juices, about 1 hour. Line a fine-meshed sieve with cheesecloth, place over a bowl, and pour in the raspberry mixture. Strain well (do not press the berries or the juice will turn cloudy). Measure 1½ cups juice, chill, and reserve for the gelée.
  2. Pour the strained berries with any remaining juice into a bowl and puree with a hand blender on its lowest setting to avoid chopping the bitter seeds. Pass the puree through a fine-meshed sieve and reserve for the sorbet and meringue.
For the Crunchy Raspberry Meringue
  1. Preheat the oven to 200°F. Line 2 large 13 × 18-inch baking sheets with Silpats.
  2. In the bowl of an electric mixer fitted with a whisk, whip the egg whites on medium speed until frothy, about 30 seconds. While continuing to whip, add one-third of the granulated sugar. Whip for 30 more seconds, add the remaining granulated sugar, and continue whipping until they reach soft peaks. With a rubber spatula, fold in the powdered sugar in 3 additions until well combined. Fold in the raspberry puree until no streaks remain. With a circular flat plastic stencil slightly smaller than the diameter of the sundae or verrine glasses you will use and a small offset spatula, spread the mixture evenly onto the Silpat. Repeat to make 10 circles per tray. Bake for 3 hours, or until the meringues are crisp. While still warm, loosen the meringues from the Silpat with an offset spatula (this makes extra since they are fragile). Finish cooling, and store in an airtight container for up to 3 days.
For the Yuzu Sorbet
  1. In a medium saucepan, combine 1 cup water, the sugar, and the glucose powder and bring to a simmer. Pour into a bowl set over ice and stir until well chilled. Add the yuzu juice and pass through a fine-meshed sieve. Spin in an ice cream machine according to the manufacturer’s instructions. Transfer to 2 disposable pastry bags and freeze.
For the Raspberry Sorbet
  1. In a medium saucepan, combine 1 cup water, the sugar, and the glucose powder and bring to a simmer. Pour into a bowl set over ice and stir until well chilled. Add the raspberry puree and pass through a fine-meshed sieve. Spin in an ice cream machine according to the manufacturer’s instructions. Transfer to 2 disposable pastry bags and freeze.
For the Raspberry Gelée
  1. Soak the gelatin sheets in ice water for 10 minutes; squeeze dry. In a small saucepan, combine the raspberry juice and sugar, and simmer until the sugar is dissolved. Remove from the heat and stir in the gelatin. Pass through a fine-meshed sieve. Divide half of the gelée into the bottom of 8 sundae glasses or verrines and refrigerate until set, about 2 hours. Reserve the remaining gelée for topping the panna cotta.
Vanilla Panna Cotta
  1. Soak the gelatin sheets in ice water for 10 minutes; squeeze dry. In a small saucepan, combine the milk, vanilla seeds, and sugar. Simmer until the sugar is dissolved, remove from the heat, and stir in the gelatin. Strain through a fine-meshed sieve and allow to cool to about 86°F. Pour approximately ¼ cup into each glass with the gelée. Refrigerate until set, about 2 hours.
To Finish
  1. In a small saucepan, warm the remaining raspberry gelée, then cool at room temperature to about 86°F. Divide the mixture into the glasses with the panna cotta and refrigerate until set, about 1 hour.
  2. Place a large star tip into a pastry bag. Cut a large tip from one each of the yuzu and the raspberry sorbet pastry bags and slide them side by side into the bag with the star tip so that both flavors come out of the tip when piped.
  3. For each serving, sprinkle a layer of almond crumble onto the gelée and stand about 6 raspberries on top. Set a meringue disc on top of the raspberries and, if needed, press to make it level. Pipe a swirl of sorbets on the meringue and, if using, garnish with 3 sugar sticks.