From: Pastry chef Ron Mendoza, Sona, Los Angeles. Yield: 16 servings. U.S. Highbush Blueberry Council Braised Blueberries: 2 pints fresh blueberries 1/2 cup sugar 1 vanilla bean, split, seeds scraped out 1 bay leaf 1 lime, sliced 1 cinnamon stick 1/4 cup water 1 Tbsp. cornstarch Meyer Lemon Granita: 2 cups sugar 2 cups water 2 saffron threads 1 quart Meyer lemon juice Bay Leaf Ice Cream: 1 quart whole milk 7 oz. heavy cream 3/4 cup sugar 3 oz. milk powder 3 fresh bay leaves For ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.