Name: Napa Valley Summer Berry Consommé with Chaput St. Mauré du Manoir Sorbet and White Balsamic Foam
Yield: Makes 10 servings
Cuisine: American
Ingredients: 90 grams granulated sugar; 125 grams dry red wine, such as Cabernet Sauvignon, cold; 75 grams granulated sugar; 50 grams atomized glucose (Sources); 1.5 grams Cremodan 64 sorbet stabilizer (Sources); 100 grams water; 4 gelatin sheets (2 grams each), soaked in cold water to soften; 63 grams Simple Syrup; 25 grams lemon juice; 1 log Chaput St. Mauré du Manoir goat cheese (about 300 grams; Sources); 63 grams water; 170 grams blackberries, cold; 1 mint sprig; 365 grams raspberries, cold; 125 grams white balsamic vinegar; 295 grams blueberries, cold; 12 boysenberries; 30 fraises des bois, halved; Micro mint leaves; 455 grams strawberries, cold

Preparation info

Makes
10
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Consommé

455 grams strawberries, cold
295 grams blueberries, cold
365

Method

This dessert evokes the Napa Valley, with its fresh berry flavor. It’s uncomplicated, light and refreshing, perfect after a filling meal. A crystal-clear berry consommé is poured tableside to accompany the goat cheese sorbet, garnished with boysenberries and fraises des bois, and finished with white balsamic foam.

Sebastien prefers a goat cheese made in Canada, but trad