Blueberry-Vanilla Mascarpone “Rock” with Grand Marnier Fizzy Streusel, Coconut Sablé, and Peach-Passion Sorbet

Adapted by
October 2011
Yield: 20 Servings, 2 pieces per serving


Peach Passion Sorbet
100 grams crème de pêche
400 grams water
330 grams Perfect Purée passion fruit purée
2 grams iota carrageenan
0.5 grams xanthan gum
0.5 grams locust bean gum
4 grams kappa carrageenan
330 grams sugar
60 grams atomized glucose
3 grams mono and dygliceride
1 kilogram Perfect Purée peach purée
Coconut Sablé
400 grams coconut
400 grams all-purpose flour
400 grams butter
200 grams sugar
50 grams egg yolks
1 teaspoon vanilla extract
Lychee Foam
1 kilogram Perfect Purée lychee purée
8 grams agar agar
10 grams Versawhip
150 grams sugar
3.5 grams xanthan gum
2 grams malic acid
Grand Marnier Fizzy Streusel
150 grams confectioners sugar
60 grams baking soda
60 grams of 1 malic acid
Zest orange
25 grams Grand Marnier
Blueberry Vanilla Mascarpone “Rock”
600 grams water
30 grams LM pectin 104 AS
1000 grams blueberry purée
200 grams crème de violette
300 grams sugar
15 grams sodium citrate
4 grams malic acid
500 grams mascarpone
2 vanilla beans
75 grams sugar
5 grams Calcium lactate


For the Peach Passion Sorbet:
Combine the crème de pêche, water, passion fruit purée, iota carrageenan, xanthan gum, locust bean gum, and kappa carrageenan in a pot and cook to 100ºC. Mix in the sugar, glucose and mono and dygliceride. Add the peach purée last, set over ice to cool, blend, and strain. Chill and churn in an ice cream machine according to the manufacturer’s instructions.
For the Coconut Sablé:
Preheat the oven to 350ºF. In a standing mixer with a paddle attachment, combine the coconut, flour, butter, sugar, egg yolks and vanilla until the dough comes together. Sprinkle onto a sheet tray and bake until golden. When cool, pulse in a food processor.
For the Grand Marnier Fizzy Streusel:
Combine the confectioners’ sugar, baking soda, and malic acid in the bowl of a stand mixer fitted with a paddle attachment. Add the orange zest and Grand Marnier and paddle until the dough reaches a streusel-like texture. Spread onto a sheet tray and dry overnight.
For the Lychee Foam:
Put the lychee purée in a VitaMix blender. Add the agar agar, Versawhip, sugar, xanthan gum, and malic acid one at a time, in that order, into the vortex of spinning ingredients. Blend until thoroughly incorporated. Set aside the liquid.
For the Blueberry Vanilla Mascarpone “Rock”:
Blend the water and pectin in a VitaMix blender. Add the blueberry purée, crème de violette, sugar, sodium citrate, and malic acid one at a time, in that order, into the blender, blending with the ladle until smooth. Strain into a bowl. In a separate bowl, stir together the mascarpone, vanilla seeds, sugar, and calcium lactate. Blend in a VitaMix blender. Drop spoonfuls of the mascarpone mixture into the blueberry purée mixture. Once fully coated, remove the rock and put it on a lightly oiled tray. Set.
To Assemble and Serve:
Plate the Blueberry Vanilla Mascarpone “Rock” with the Grand Marnier Fizzy Streusel, Coconut Sablé, and Peach-Passion Sorbet.