Ka’u Orange Almond Float



Photograph by Executive Pastry Chef Cainan Saber of Stage Restaurant, Oahu
Course: Dessert
Author: Chef Cainan Saber


  • Half Sheet Tray or Hotel Pan
  • Pot
  • Miscellaneous Bowls


Almond Panna Cotta

  • 1 Qt. Heavy Cream
  • 1/2 Qt. Whole Milk
  • 1 Cup Sugar
  • 1 Tbs. Vanilla Extract
  • 14 Sheets of Gelatin
  • 1 Tbs. Almond Essence

Ka'u Orange Sorbet

  • 1 Qt. Ka'u Orange Juice
  • 8 oz. Water
  • 14 oz. Sugar
  • 2 oz. Corn Syrup
  • 1 tsp. Citric Acid or Lemon Juice

Elderflower Syrup

  • 2 oz. Fresh Elderflowers
  • 16 oz. Water
  • 12 oz. Sugar
  • 1 Tbs. Honey
  • 1 pc Lemon Juice and Zest
  • ½ tsp. Yuzu


  • Ka'u Orange Segments
  • Diced Papaya
  • Diced Pineapple
  • Diced Honeydew
  • Sliced Grapes
  • Sliced Strawberries
  • Blackberries
  • Blueberries
  • Fresh Elderflowers
  • Fresh Lemon Verbena Leaves


Prepare Almond Panna Cotta.

  • Bloom gelatin in ice water.
  • Bring all ingredients to a boil, mix in bloomed gelatin, strain into a double bowl ice bath, stir until it’s cooled down and pour into an oil sprayed half sheet tray or hotel pan and let it set for 3 hours in the refrigerator. 
  • When set cut into squares.

Prepare Ka'u Orange Sorbet.

  • Bring water, sugar, corn syrup, and citric acid to a boil, chill.
  • Combine syrup with Orange juice and freeze in an ice cream machine.

Prepare Elderflower Syrup.

  • Bring all ingredients to a boil and chill for 3 hours, strain.

Plating and Serving.

  •  In a bowl place almond panna cotta squares on one side and top with fresh fruit garnish, flowers, and verbena. On the other side place a scoop of the Orange sorbet. When serving pour some elderflower syrup table side. Enjoy