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A Berry Berriation

Demonstrated by: Executive Chef Wayne Hirabayashi.
Mother's Day with Hokus at Kahala Mandarin Oriental, Hawaii, May 2003.



A Berry Berriation

  • 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


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.

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.


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