Honey–Yuzu Consommé with Raspberry Salad and Mascarpone Sorbet Recipe | James Beard Foundation
Laurent Gras made this dessert at the James Beard Foundation’s pop-up restaurant, JBF LTD.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.
Ingredients
- 1 1/2 cups water
- 6 tablespoons sugar
- 2 tablespoons corn syrup
- 8 ounces mascarpone at room temperature
- Peel from 2 lemons, julienned
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons corn syrup
- 8 ounces frozen raspberries
- 1/2 cup yuzu honey
- 1/4 cup plus 1 tablespoon yuzu juice
- 1 cup fresh raspberries, for garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Mascarpone panna cotta
debic.com
Yuzu Sesame, An original recipe by Chef Jeremy Garcia
valrhona.us
Yuzu Raspberry Sorbet Bite – Recipes for Club + Resort Chef
recipes.clubandresortchef.com
Cherry-Yuzu Sorbet from Lickerland: Asian-Accented Desserts by Jason Licker
app.ckbk.com
Yuzu Sorbet
asianinspirations.com.au
YUZU ICE CREAM BAR
valrhona.us
Mixed Berry Compote Recipe | James Beard Foundation
archive.jamesbeard.org
Marcus Wareing’s Yuzu & Maple Parfait With Rosemary Shortbread
four-magazine.com