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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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