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).
Keegan pipes the curd for the third element, a "blown apart lemon tart", with free-form lemon curd, crust crumble, oven-dried meringue, lemon poppy tuille, blood orange sorbet, and a blood orange sauce.
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.
The panna cotta gets topped off with clementine segments, clementine sauce, and an oven-dried clementine chip.
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!)