Executive Chef Talen Lancaster
Not only is this patriotic dessert dressed in the July Fourth colors of red, white and blue, but it also makes a refreshing way to end a summer meal. Chef Lancaster prepares each sorbet flavor separately with fruit puree, sugar, inverted sugar, glucose and water. Once frozen, he spins each sorbet through a device that micro purees it, then layers the mixtures in dessert glasses, refreezing after each layer. If pressed for time, commercially prepared sorbets can be substituted.
1 pt. pomegranate sorbet
1 pt. lychee sorbet
1 pt. blueberry sorbet
2 cups Chantilly cream or sweetened whipped cream
Micro lavender mint
1. Puree pomegranate sorbet and layer into 12 dessert glasses; freeze until firm. Puree lychee sorbet and layer on top of pomegranate layer; refreeze until firm. Repeat pureeing, layering and refreezing with blueberry sorbet.
2. To serve, top each dessert with Chantilly cream; garnish with blueberries, pomegranate seeds and mint.