Buffalo Yogurt Panna Cotta
Quince Tea, Juniper, Satsuma Sorbet, and Bruléed Grapefruit
Pastry Chef Alberto Hernandez of Frasca Food and Wine | Boulder, CO
Adapted by StarChefs | April 2017
INGREDIENTS
Quince Tea:
10 quince, cleaned, peeled, and cut into quarters
1 gram cinnamon
2 cloves
4 pods star anise
250 grams sugar
3 liters water
Dry sake
Verjus blanc
Panna Cotta:
240 grams crème fraîche
1.25 kilograms buffalo yogurt
150 grams heavy cream
100 grams vanilla beans, scraped
10 grams dried juniper berries
230 grams sugar
8 sheets gelatin, bloomed
Grapefruit:
1 grapefruit, peeled and separated into segments
100 grams simple syrup
1 vanilla bean, scraped
Satsuma Sorbet:
1 liter satsuma juice
200 grams sorbet syrup
2 grams malic acid
1.2 grams xanthan gum
2 grams salt
Citrus Tuile:
70 grams powdered sugar
60 grams butter, softened
30 grams lemon juice
30 grams water
45 grams all-purpose flour
1 gram salt
To Assemble and Serve:
1 flake Maldon sea salt
Micro greens
METHOD
For the Quince Tea:
Prepare a double boiler and set over low flame. In a metal bowl, combine quince, cinnamon, cloves, star anise, sugar, and water and cover tightly with plastic. Place bowl over double boiler and cook 4 hours, until quince is tender. Remove from heat, strain, and reserve liquid. Discard quince. Season with sake and verjus and chill.
For the Panna Cotta:
In a bowl, whisk to combine crème fraîche and yogurt. In a saucepot over low heat, combine cream, vanilla, berries, and sugar. When sugar dissolves, stir in gelatin. Remove from heat and combine with yogurt mixture. Strain through a chinois and transfer mixture to 2-inch cylindrical molds. Chill until set.
For the Grapefruit:
In a vacuum bag, combine all ingredients, remove air, and seal. Rest at least 4 hours.
For the Satsuma Sorbet:
In a blender, thoroughly combine all ingredients. Strain through a chinois into a canister. Transfer to a blast chiller and freeze. When frozen, spin in Pacojet. Reserve in freezer.
For the Citrus Tuile:
Heat oven to 300℉. In a bowl, whisk combine sugar and butter. Add lemon juice and water and mix until incorporated. Add flour and mix until fully incorporated. Spread mixture onto a baking sheet lined with a silicone mat. Bake 5 minutes, remove from oven, break into large pieces, and cool.
To Assemble and Serve:
Unmold Panna Cotta and temper. Remove Grapefruit from vacuum bag. Using a blowtorch, brûlée Grapefruit until lightly charred. Pour 2 ounces Quince Tea into a bowl. Place a Panna Cotta cylinder in the center of the bowl and cover with a Citrus Tuile. Arrange a few Grapefruit segments on top of the tuile, and nestle a quenelle of Satsuma Sorbet on top of the Grapefruit. Finish with sea salt and micro greens.
