Lemon Shortbread with Goat Cheese Cream, Blueberry Compote and Coconut Sorbet
Ingredients
- Coconut Sorbet
- Coconut Puree - One package, 32 oz
- Powdered glucose - 100 grams
- Sorbet stabilizer - 4 grams
- Water - 585 grams
- Sugar - 311 grams, divided in half
- Blueberry Compote
- Blueberries - 1 lb, washed and checked for stems
- Sugar - 1/s cup
- Lemon Juice - Juice of one lemon
- Goat Cheese Cream
- Heavy Cream - 2 cups
- Powdered Sugar - 1 tablespoons
- Goat Cheese - 3 oz
- Powdered Sugar - 1/4 cup
- Heavy Cream - 2 teaspoon
- Lemon Shortbread
- Unsalted Butter - 1 lb, softed
- Powdered Sugar - 1 lb
- Vanilla Extract - 1/2 teaspoon
- Lemon Zest - Zest of 4 lemons
- All Purpose Flour - 4 cups, sifted
- Baking Powder - 1/2 teaspoon
Instructions
For the coconut sorbet:
One package (approx. 32 oz) coconut puree
100g powdered glucose
4g sorbet stabilizer
585g water
311g sugar – divided in half
Mix the water and half the sugar and boil until sugar dissolves. Mix the remaining sugar with the stabilizer and glucose. Add the sugar syrup to the dry, mix well, cool and chill overnight. Add this syrup to the coconut puree. Spin in an ice cream machine. Extract and keep frozen.
For the blueberry compote:
1 lb blueberries – washed and checked for stems
½ c sugar
juice of one lemon
Mix all together in saucepan. Cook over medium heat until sugar is dissolved and berries are dark – but not bursting. Cool over an ice bath. Refrigerate.
For the goat cheese cream:
2 c heavy cream
1 T powdered sugar
Whip together until soft mound.
8 oz goat cheese
¼ c powdered sugar
2 t heavy cream
Paddle together until smooth. Slowly fold in cream. Put cream into piping bag and refrigerate.
For the lemon shortbread:
1 lb softed unsalted butter
1 lb powdered sugar
½ t vanilla extract
zest of 4 lemons
4 c sifted all purpose flour
½ t baking powder
Cream together the butter, powdered sugar and vanilla. Add the lemon zest. Slowly add the dry. Roll out the dough to 1/8”. Chill cut into rectangles ( size as desired – approx. 1 ¼ x 3). Place cookies on parchment lined baking sheets. Bake at 350 degrees F for 12 – 15 minutes or just until golden. Let cool.
Assemble dessert by placing one cookie on plate, top with goat cheese cream, top with additional cookie, place a scoop of coconut sorbet on top. Place a spoonful of blueberry compote on plate. Garnish with mint if desired.
