A Berry Berriation
Demonstrated by: Executive Chef Wayne Hirabayashi
Mother's Day with Hokus at Kahala Mandarin Oriental, Hawaii, May 2003.
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
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
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
1/2 cup sugar
1/2 cup water
1 cup frozen blueberries
1/2 cup fresh blueberries
For each serving, place 1 tablespoon Vanilla Creme Friache in the middle of the serving plate; top with two Buttermilk Biscuit halves. Spoon 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.
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.
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.
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.
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.