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Butterscotch panna cotta with pear sorbet (Mark Southon)

Butterscotch panna cotta with pear sorbet (Mark Southon)
4.9 54 оценки
Подготовка 20 мин.
Общо 25ч. 20 мин.
6 portions
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Съставки

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
Butterscotch panna cotta
  • gelatine sheets
    3
  • ice cold water for soaking (approx. 350 g)
  • brown sugar
    70 g
  • golden syrup
    90 g
  • pouring (whipping) cream
    325 g
  • milk
    150 g
Caramel sauce
  • brown sugar
    100 g
  • thickened cream
    100 g
  • lemon juice a few drops
  • hokey pokey (honeycomb), to serve (see Tips)
  • fresh raspberries to serve
  • fresh mint leaves only, to decorate (optional)

Трудност

лесно

Хранене за 1 portion

Натрий 144.8 mg
Протеин 3.6 g
Калории 2539.4 kJ / 604.6 kcal
Мазнини 26.6 g
Фибри 3.8 g
Наситените мазнини 17.1 g
Въглехидрати 87.7 g

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Също представено в

Chef favourites 57 Рецепти
Австралия и Нова Зеландия
Mark Southon 10 Рецепти
Австралия и Нова Зеландия

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