Sunshine on a Plate
Blood orange, ruby red grapefruit, navel orange, meyer lemon, lime, and clementine are all featured in D Bar's Sunshine on a Plate dessert.
Buttermilk Panna Cotta with Clementine Sauce
A thin ring of buttermilk panna cotta, flavored with vanilla and set with agar (to make it vegetarian-friendly) is filled with clementine sauce. This element was designed to mimic the flavor of a 50-50 bar (or a Creamsicle).
Piping White Chocolate
Keegan gets to work on the second major element of the plate: a mixed citrus "tart" crafted from a sable breton (shortbread cookie) with white chocolate namelaka and mixed citrus segments (ruby grapefruit, meyer lemon, lime, and navel orange).
Buttery crumble is placed among the lemon curd.
Ready for Final Touches
The partly-assembled plate is ready for final touches, including crunchy and frozen elements.
Meringue Shards and Sticks
Oven-dried meringue shards and sticks are placed among the lemon curd (in addition to the blood orange sauce and sorbet). At the Denver location, the meringue can be piped onto a baking sheet to air-dry, but in San Diego, it needs to be baked and dried in the oven.
Citrus Tart Final Touches
The citrus tart gets topped with an orb of grapefruit sorbet and mixed citrus glass.
The stunning, multi-element dessert is now ready to be admired (and eaten!)