Butterscotch panna cotta with pear sorbet (Mark Southon)

Butterscotch panna cotta with pear sorbet (Mark Southon)

4.9 55 rating

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

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)

Difficulty

easy

Nutrition per 1 portion

Sodium 144.8 mg

Protein 3.6 g

Calories 2539.4 kJ / 604.6 kcal

Fat 26.6 g

Fibre 3.8 g

Saturated Fat 17.1 g

Carbohydrates 87.7 g

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