Butterscotch panna cotta with pear sorbet (Mark Southon)

Butterscotch panna cotta with pear sorbet (Mark Southon)

4.9 56 valutazioni

Prep. 20min

Totale 25h 20min

6 portions

Ingredienti

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)

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 144.8 mg

Proteine 3.6 g

Calorie 2539.4 kJ / 604.6 kcal

Grassi 26.6 g

Fibre 3.8 g

Grassi saturi 17.1 g

Carboidrati 87.7 g

Ti piace quello che vedi?

Questa ricetta e più di 100 000 altre ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri il mondo di Cookidoo®. Senza alcun vincolo.

Registrati gratis Ulteriori informazioni

Presente anche in

Chef favourites 57 ricette
Australia e Nuova Zelanda

Mark Southon 10 ricette
Australia e Nuova Zelanda

Potrebbe anche interessarti...

Burnt mandarin bavarois with mandarin syrup

24h 30min

Fraisier sponge (TM6, Christy Tania)

30h

Double-baked cheese soufflés with asparagus sauce

2h

Sous vide strawberries with white chocolate mousse (TM5)

2h

Chilli pineapple with coconut crumbs (TM6)

3h 35min

Salted caramel ice cream

14h

Gin and lime pie

3h 10min

Sous-vide strawberries with white chocolate mousse

2h

Lemon delicious

1h 5min

Panna cotta

6h 15min

Chocolate volcanos

55min

Traditional crème brûlée

25h