Make Sushi Samba’s Trio of Sorbets, Like Pastry Chef Michelle Duran


Michelle Duran, who joined the Sushi Samba empire late last year, is putting her fingerprint on the dessert menu with this trio of Japanese-accented sorbets … or sorvete, in Portuguese. The three flavors include wasabi and green apple, sake with red shiso, and pisco sour with yuzu.

“As we began reimagining the dessert menu, we were looking for a balance of colors, flavors, textures, and temperatures,” says Duran. “Very much a reflection of the fun and dynamic characteristics of the Sushi Samba brand itself. Sorvete is a great, light way to bring all of these attributes to the plate.”

Trio of Sorvete at Sushi Samba

For the Green Apple & Wasabi Sorbet:

Yield: 6-7 servings

1 cup water
1/4 cup glucose powder
2/4 cup sugar
1 cup green apple purée
2 tablespoons wasabi powder

In a pot over high heat, bring the first three ingredients to a boil. Let the mixture cool, and add purée and wasabi powder. Let it sit in the wok for about an hour, then strain and freeze.

For the Red Shiso Sorbet:

Yield: 9-10 servings

6 cups water
1/4 cup glucose powder
1 3/4 cup sugar
1/3 cup glucose
1/4 cup trimoline
1 tablespoon ice cream stabilizer
100 red shiso leaves
1 cup sake
1 cup rice wine

In a pot over high heat, bring the first six ingredients to a boil. Once it begins to boil, pour mixture over shiso leaves, then cover and refrigerate overnight. The next day, strain the leaves, and add sake and rice wine to the syrup, then freeze.

For the Pisco Sour Sorbet:

Yield: 6-7 servings

1 cup water
1 1/3 cup sugar
1 cup lime juice
1/2 cup lemon juice
1/2 cup yuzu juice
2/3 cup pisco

In a pot over high heat, bring water and sugar to a boil, then strain and cool the mixture. When cool, add remaining ingredients, then freeze.

To plate:

Scoop a ball of each flavor into a bowl, and serve!