Fall Grape Tumbler: Coconut Marshmallow, Concord Grape, Coconut-Vanilla Sorbet, Basil Pearls, Tapioca, Coconut Pebbles, and Grape Nectar

Adapted by StarChefs.com

INGREDIENTS:

Coconut-Tahitian Vanilla Sorbet
(Yield: 80 servings)
1.17 kilograms water
200 grams glucose powder
622 grams sugar
8 grams sorbet stabilizer
1 Tahitian vanilla bean
2 kilograms coconut purée
Coconut Marshmallow
(Yield: ½ sheet pan)
50 grams gelatin
500 grams coconut purée
10 grams vanilla extract
100 grams water
750 grams sugar
dextrose
Concord Grape Granita
(Yield: 2 quarts)
750 grams Moscato wine
550 grams Concord grape juice
200 grams sugar
1 Madagascar vanilla bean
zest of 1 orange
zest of 1 lemon
Candied Lemon Zest
(Yield: 30 servings)
6 lemons
500 grams water
500 grams sugar
Cassis Gelée
(Yield: 1 pint)
300 grams Concord grape juice
50 grams crème de cassis
40 grams acacia honey
15 grams gelatin
Basil Pearls
(Yield: 1 cup)
80 grams water
50 grams basil leaves
120 grams ice
agar agar
2 quarts grapeseed oil, frozen
Grape Nectar
(Yield: 1 pint)
500 grams Concord grape juice
10 grams crème de cassis
Fluff
(Yield: 2 pastry bags)
25 grams lemon juice
100 grams acacia honey
1 gram xantham gum
3.75 grams Versawhip
Roasted Grapes
Mixed seedless grapes
salt
sugar
vanilla bean
Basil-Honey Syrup
(Yield: 1 pint)
350 grams acacia honey
100 grams water
10 grams basil leaves
3 strips lemon peel
Boba
Boba tapioca
Coconut Pebbles
(Yield: 3 pints)
150 grams coconut milk powder
15 grams vanilla powder
33 grams crystallized honey powder
To Assemble and Serve
seedless grapes, halved
micro basil
micro flowers

METHOD:

For the Coconut-Tahitian Vanilla Sorbet:
In a medium pot combine water, glucose powder, sugar, sorbet stabilizer, and vanilla bean and bring to a boil. Pass base through a chinois and chill overnight. Add coconut purée and emulsify with an immersion blender. Process sorbet in an ice cream machine according to the manufacturer’s instructions.

For the Coconut Marshmallow:
Bloom gelatin, then combine with 100 grams coconut purée and heat gently until melted. Transfer gelatin mixture to a stand mixer fitted with the whisk attachment, add remaining 400 grams purée and vanilla extract, and begin whipping on medium speed. In a small pot combine water and sugar and cook to 120°C. Stream hot syrup into whipping purée, then continue whipping until just warm to the touch. Transfer to an acetate-lined half-sheet tray sprayed with non-stick spray. Dust lightly with dextrose and refrigerate. Cut into rounds and punch out a hole from the center of each.

For the Concord Grape Granita:
Pour moscato wine into a hotel pan and place in blast freezer. In a small pot combine grape juice, sugar, vanilla bean, and citrus zests and bring to a boil. Pass through a chinois and add to moscato, then return to freezer. Whisk every 30 minutes until frozen.

For the Candied Lemon Zest:
Remove zest from lemons in very thin strips. Bring a small pot of water to a boil and briefly blanch zest, then strain. Repeat 5 more times. In a medium pot combine water and sugar and bring to a boil. Reduce heat to a simmer, add blanched zest, and cook gently until translucent. Remove from heat and chill.

For the Cassis Gelée:
In a small pot combine grape juice, crème de cassis, and honey and bring to a boil. Bloom gelatin, then stir into hot juice mixture to dissolve. Cast gelée into half-pint containers and chill to set.

For the Basil Pearls:
In a small pot bring water to a boil, then add basil leaves and blanch 1 minute. Transfer mixture to blender, add ice, and blend until smooth. Pass through a chinois and weigh, then add 1 percent agar by weight. Transfer mixture to a small pot and bring to a rolling boil, whisking frequently. Transfer hot mixture to a squeeze bottle and drip into frozen grapeseed oil. Strain set pearls from oil and rinse in cold oil, reserving oil for next batch.

For the Grape Nectar:
Combine juice and crème de cassis and reserve in refrigerator.

For the Fluff:
In a blender combine lemon juice, honey, xanthan gum, and Versawhip with 175 grams grape nectar and process until thick and creamy. Transfer mixture to a stand mixer fitted with the paddle attachment and whip until fluffy. Transfer to piping bags.

For the Roasted Grapes:
Heat oven to 325°F. Toss grapes with sugar and salt to taste. Add vanilla bean and transfer mixture to a hotel pan. Roast until grape skins start to burst.

For the Basil-Honey Syrup:
In a small pot combine honey, water, basil, and lemon peel and bring to a boil. Pass through a chinois and cool to room temperature.

For the Boba:
Bring a large pot of water to a boil, add tapioca, cover, and cook 8 minutes. Strain and reserve in cool water until needed. For service, strain tapioca and toss with Basil-Honey Syrup.

For the Coconut Pebbles:
Combine coconut milk powder, vanilla powder, and honey powder and whisk to incorporate. Divide powder among several small cryovac bags, settling it down at the bottom of the bag as tightly as possible. Vacuum seal on the highest setting to compress and keep sealed until service.

To Assemble and Serve:
Place a Coconut Marshmallow round in the center of a plate and set middle circle adjacent. Fill center of large marshmallow with fresh grape halves and Roasted Grapes and irregular pieces of Cassis Gelée. Decorate with Basil Pearls, Fluff, Boba, Coconut Pebbles, and Candied Lemon Zest. Fill a small carafe with Grape Nectar. Finish plate with a quenelle of Coconut-Tahitian Vanilla Sorbet, some Concord Grape Granita, micro basil, and micro flowers, then pour Grape Nectar tableside so that it pools around the larger marshmallow.