Sheep’s Yogurt Panna Cotta with Berries, Lime Cremeux and Berry Sorbet

Name: Sheep’s Yogurt Panna Cotta with Berries, Lime Cremeux and Berry Sorbet
Ingredients: 756 g (3 cups) sheep’s yogurt; 5 g (1 Tbsp) agar agar; 448 g (2 cups) heavy cream; 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); Zest and juice from 1 lime; 380 g (1½ cups and 1½ Tbsp) water; 280 g (1¼ cups) granulated sugar; 4 g (1 tsp) sorbet stabilizer; 100 g (⅓ cup and 1 Tbsp) atomized glucose; 252 g (1 cup and 2 Tbsp) raspberry puree; 252 g (1 cup and 2 Tbsp) strawberry puree; 252 g (1 cup and 2 Tbsp) blackberry puree; 252 g (1 cup and 2 Tbsp) cherry puree; 14 g (1 Tbsp) lemon juice

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Sheep’s Yogurt Panna Cotta

448 g (2 cups) heavy cream
224 g (1

Method

Sheep’s Yogurt Panna Cotta

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Heat cream and sugar in a medium-sized pot over medium heat. Remove from heat. Add gelatin and stir to dissolve then stir in yogurt. Strain into a bowl and set aside to cool. Cover and refrigerate until set, about 8 hours.