Lychee Panna Cotta with Raspberry Sorbet

Name: Lychee Panna Cotta with Raspberry Sorbet
Ingredients: 10 silver gelatin sheets (or 20 g powdered gelatin, as directed on package); 10 silver gelatin sheets (or 20 g powdered gelatin, as directed on package); 784 g (3½ cups) heavy cream; 1,120 g (3½ cups) lychee puree; 40 g (1½ Tbsp) glucose syrup; 6 g (2 tsp) sorbet stabilizer; Juice of 1 lemon; 345 g (1½ cups) water; 5 g (1 Tbsp) agar agar; 265 g (9.5 ounces) fresh raspberries; 45 g (1.6 ounces) maltodextrin; 60 g (½ cup) confectioner’s sugar; 80 g (2.8 ounces) isomalt; 42 g (1.5 ounces) dry raspberries; 340 g (1½ cups) raspberry puree; 32 g (2 Tbsp) granulated sugar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Lychee Panna Cotta

10 silver gelatin sheets (or 20 g powdered gelatin, as directed on package)
784

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.