THOMAS GERARD
Patina | Los Angeles, CA

Thomas Gerard was put through his paces while serving a military tour of duty as the private pastry chef for the Governor of Lyon. Talented beyond his years, then-22-year-old Gerard crafted desserts for some of France's most powerful dignitaries. His visually striking and boldly flavored pastries have also made a strong impression on New Yorkers during his stints at the French Consulate and Restaurant Alain Ducasse. Now established at Patina in Los Angeles, Gerard is on his way to joining the crème de la crème of pastry chefs on the west coast.


Pear & Vodka Sorbet, Cranberry Sorbet and Orange Granita
Pastry Chef Thomas Gerard of Patina – Los Angeles, CA
Adapted by StarChefs

Yield: 7-9 Servings

Ingredients:

Cranberry sorbet
• 1 pound plus 2 ounces fresh
  or frozen cranberries
• 4 ounces granulated sugar
  
  Pear and vodka sorbet
• 2 ½ cups water
• 2 ½ cups granulated sugar
• 5 pears, peeled, cored, and cut in half
• 2 star anise
• Juice of one lemon
• 3 ounces vodka
  
  Orange granita
• 2 ¼ cup orange juice
• 3 ounces granulated sugar
  

For cranberry sorbet:
In a medium saucepan, combine cranberries and sugar. Cover saucepan with plastic wrap and cook over very low temperature for 25 minutes, or until cranberries become soft and molten. Puree mixture in blender and strain. Refrigerate for minimum of 10 hours. Freeze in ice cream maker according to manufacturer’s instructions.

For pear and vodka sorbet:
Bring water, sugar, pears, star anise, and lemon juice to a boil in a saucepan. Heat until pear is cooked through. Separate the pears from juice and place in blender. Strain juice through a fine mesh sieve and add juice to the blender. Puree until smooth. Add vodka just before you are ready to make sorbet. Freeze in ice cream maker according to manufacturer’s instructions.

For orange granita:
Bring orange juice and sugar to a boil and then reduce to a syrup. Place in freezer. Remove when solid and shave with a metal serving spoon to look like crystal.

To serve:
Using martini glasses, layer first with pear & vodka sorbet, then add cranberry sorbet and then top with orange granita. Garnish with mint leaf.