Shaun Velez, Executive Pastry Chef of the iconic Restaurant Daniel in New York and Pastry Chef of the year 2024 by La Liste, is the creator of this dessert that is an interplay of sweet and sour flavors, around the The Nielsen Massey Mexican Vanilla, rich in flavor, with notes of smokey fall spices.
Fresh lime juice and earthy, tart Omani lemon bring brightness to a creamy and sour sherbet, marbled with an avocado-lavender toppings that add floral flavor.
“I chose Mexican vanilla for its deep flavor. The sweet and subtly spicy notes bring out the brightness of the sour lime and rich avocado. Blending these flavors creates a new take on a classic French dish with a traditional Mexican undertone.”
Lime Sherbert
- 604 g lime purée
- 398 g buttermilk
- 398 g low-fat Greek yogurt
- 12 g citric acid
- 725 g milk
- 364 g sugar
- 243 g glucose
- 243 g cream
- 4 g lemon omani-crushed
- 1 u Nielsen Massey Mexican Vanilla Bean
Combine the lime purée, buttermilk, low-fat yogurt, and citrus acid. Blend and set aside.
Warm the milk and cream with the Mexican vanilla beans. Once you are at 40 degrees Celsius, whisk in
the sugar and glucose powder. Bring to a boil. Off the heat, crush the lemon Omani and let it steep in
syrup for 20 minutes. Strain the syrup and chill until completely cold.
Once both bases are completely cold, blend together and spin until the desired texture.
Assembly
On a meringue star, pipe the lime sherbeth. Surround it with avocado slices macerated in vanilla syrup and other floral elements. Complete the presentation with lavender flowers.
