Panna Cotta with Cherry and Peach

Name: Panna Cotta with Cherry and Peach
Ingredients: 690 g (3 cups) heavy cream; 1 vanilla bean, split & scraped; 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 70 g (¼ cup and ½ Tbsp) atomized glucose; 4 g (1 tsp) sorbet stabilizer; 6 silver gelatin sheets (or 12 g powdered); 500 g (2 cups and 2 Tbsp) morello cherry puree; 275 g (1 cup and 2 Tbsp) cherry puree; 28 g (2 Tbsp) water; 56 g (¼ cup and ½ Tbsp) granulated sugar; 3 g (1½ tsp) agar agar; 0.4 g (¼ tsp) locust bean gum; Vegetable oil, cold; 224 g (1 cup) peach puree; 28 g (¼ cup) confectioner’s sugar; 8.75 g (1¼ tsp) xanthan gum; 196 g (7 ounces) isomalt sugar

Preparation info

Yields
15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Panna Cotta

690 g (3 cups) heavy cream
112 g (½

Method

Panna Cotta

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring cream, vanilla bean and sugar to a boil. Stir in gelatin until dissolved, then remove from heat and let cool to room temperature. Pour into desired ramekins and refrigerate for several hours to chill.

Ingredients

Panna Cotta

Method

Panna Cotta

Peach Sorbet<