Butterscotch panna cotta with pear sorbet
TM6

Butterscotch panna cotta with pear sorbet

4.7 (3 ratings)

Ingredients

Pear sorbet

  • 4 pears, ripe, peeled, halved and cored (approx. 600 g - see Tips)
  • ½ vanilla pod, seeds scraped and reserved
  • 4 tsp lemon juice
  • water, for sous vide
  • 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder (see Tips)
  • 120 g caster sugar

Butterscotch panna cotta

  • 3 gelatine sheets
  • ice cold water, for soaking (approx. 350 g)
  • 70 g brown sugar
  • 90 g golden syrup
  • 325 g pouring (whipping) cream
  • 150 g milk

Caramel sauce

  • 100 g brown sugar
  • 100 g thickened cream
  • lemon juice, a few drops
  • hokey pokey (honeycomb), to serve (see Tips)
  • fresh raspberries, to serve
  • fresh mint, leaves only, to decorate (optional)

Nutrition
per 1 portion
Calories
2539.4 kJ / 604.6 kcal
Protein
3.6 g
Carbohydrates
87.7 g
Fat
26.6 g
Saturated Fat
17.1 g
Fibre
3.8 g
Sodium
144.8 mg

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