Honey–Yuzu Consommé with Raspberry Salad and Mascarpone Sorbet

• 1 1/2 cups water
• 6 tablespoons sugar
• 2 tablespoons corn syrup

• 8 ounces mascarpone at room temperature

• Peel from 2 lemons, julienned

• 1/2 cup water

• 2 tablespoons sugar


• 1 tablespoon lemon juice
• 1 1/2 teaspoons corn syrup

• 8 ounces frozen raspberries
• 2 tablespoons sugar



Honey–Yuzu Consommé:

• 1/2 cup water

• 1/2 cup yuzu honey

• 1/4 cup plus 1 tablespoon yuzu juice

• 1 cup fresh raspberries, for garnish

To make the mascarpone sorbet, combine the water, sugar, and corn syrup in a small sauce pot over medium heat. Heat to 185ºF, stirring to completely dissolve the sugar, then pour over the mascarpone and whisk until smooth. Chill overnight.

Process in an ice cream maker according to manufacturer’s instructions. Store in the freezer until needed.

To make the lemon confit, place the lemon peel in a small pot and cover with water. Bring to a boil and drain; repeat 2 more times. Place the cooked peel in a separate pot with the water, sugar, lemon juice, and corn syrup. Bring to a simmer and continue simmering until the peel is translucent and the liquid has almost entirely evaporated, about 20 minutes.

To make the raspberry juice, place the frozen raspberries and the sugar in a pot over low heat. Cover and cook until the raspberries have released their juices, about 10 minutes. Strain through a fine-mesh strainer. Reserve the liquid and discard the solids.

To make the consommé, combine the water, yuzu honey, and yuzu juice in a small pot. Bring to a boil, then remove from heat and let cool for 5 minutes.

To serve, place a scoop of mascarpone sorbet in a bowl. Top with a few fresh raspberries and a few pieces of lemon confit, then drizzle with raspberry juice. Pour some warm honey–yuzu consommé around the sorbet.