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