Butterscotch panna cotta with pear sorbet (Mark Southon)

Name: Butterscotch panna cotta with pear sorbet (Mark Southon)
Prep time: 20 min
Cook time: 25 h 20 min
Total time: 25 h 20 min
Yield: 6 portions
Ingredients: 4 pears; ½ vanilla pod; 4 tsp lemon juice; water; 30 g lemon juice; 120 g caster sugar; 3 gelatine sheets; ice cold water; 70 g brown sugar; 90 g golden syrup; 325 g pouring (whipping) cream; 150 g milk; 100 g brown sugar; 100 g thickened cream; lemon juice; hokey pokey; fresh raspberries; fresh mint

4.9 55 ratings

Prep. 20 min

Total 25 h 20 min

6 portions

Ingredients

Pear sorbet

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