22 FLOURISH • FALL/WINTER 2014
SANTA ROSA PLUM VACHERiN
WiTH THAi bASiL
(Serves 8)
From Perry Hoffman of Etoile at Domaine Chandon in Napa
Valley comes this exquisite, summery dessert of fresh plums and
Meyer lemon sorbet with meringue and citrus sauce, the perfect
palate-cleanser. "In September, we're still at the height of sum-
mer," he says. "This recipe showcases those rich, vibrant sum-
mer flavors."
Ingredients for the meringue
4 large egg whites at room temperature
2 tsp. cream of tartar
1 cup sugar
Make the meringue
Place egg whites in a mixer (such as a KitchenAid) fitted
with a whisk attachment. Whisk until frothy. Then add cream
of tartar, slowly add sugar into the egg whites. Whisk until
firm peaks have developed. Place mixture into a pastry bag
fitted with a 1/3-inch tip and pipe onto sheet pan lined with
parchment. Pipe into a dot onto the parchment then pull back
to create a teardrop effect where the points come together in
the center, repeat in a circular motion to form a circle , this
should take about 11-12 teardrops to make a circle. Make eight
complete circles. Circles should be no bigger than 4" in diame-
ter. Pipe another 8 circles the same size but just using a simple
spiral motion. These will be the bottoms. Bake at 250F for 20-
30 min until set. Let cool.
Ingredients for Plum/Meyer Lemon Sorbet
8 cups half and half
8 cups diced plums
2 cups Meyer lemon juice
2 cups sugar
Make the sorbet
Combine plums and sugar in a pot and bring to a simmer
for 3 minutes; let cool. Combine cooked plums with the half
and half and lemon juice. Put mixture into the refrigerator until
thoroughly chilled. Then pour the mixture into an ice cream
machine and spin until set, around 8 to 10 min. Place sorbet in
freezer to ripen.
Ingredients for honey citrus sauce
¾ cup of good honey, preferably a local variety
1 cup diced Santa Rosa plums
2 cups fresh orange juice
1/2 cup Meyer lemon juice
Place all ingredients in a sauce pot and bring to a simmer.
Cool in the refrigerator.
Ingredients for Candied peels
Zest of 1 whole orange, cut into strips
Zest of 3 Meyer lemons, cut into strips
1 cup water
1 cup sugar
Extra water for blanching.
