Buffalo Yogurt Panna Cotta, Quince Tea, Juniper, Satsuma Sorbet, and Bruléed Grapefruit

Adapted by StarChefs.com
April 2017


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
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


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.