Lychee Panna Cotta with Raspberry Sorbet

Name: Lychee Panna Cotta with Raspberry Sorbet
Ingredients: 10 silver gelatin sheets; 3-½ cups heavy cream; 5 cups lychee puree; 40 g glucose syrup; 6 g sorbet stabilizer; Juice of 1 lemon; 345 g water; 5 g agar agar; 265 g fresh raspberries; 45 g maltodextrin; 60 g confectioner’s sugar; 80 g isomalt; 35 g dry raspberries; 1-½ cups raspberry puree; 2 tbsp granulated sugar; 1 tbsp Versawhip; 1 tsp xanthan gum

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Lychee Panna Cotta

10 silver gelatin sheets
3-½ cups heavy cream
1 cup

Dessert

Method

Lychee Panna Cotta

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Heat cream and sugar to a simmer in a medium sized pot. Add gelatin and stir to dissolve. Strain, add puree and pour into 4-ounce ramekins. Cover and refrigerate until set, about 6 hours.

Raspberry Sorbet

In a medium sized pot, whis