![Butterscotch panna cotta with pear sorbet (Mark Southon) Butterscotch panna cotta with pear sorbet (Mark Southon)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/614E147A-7769-43E1-B286-F1FBAEC5735B/Derivates/a4d5543d-eded-4226-aab7-2c02d74c8d8e.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Pear sorbet
- 4 pears, ripe, peeled, halved and cored (approx. 600 g - see Tips)
- ½ vanilla pod, seeds scraped and reserved
- 4 tsp lemon juice
- water, for sous vide
- 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder (see Tips)
- 120 g caster sugar
Butterscotch panna cotta
- 3 gelatine sheets
- ice cold water, for soaking (approx. 350 g)
- 70 g brown sugar
- 90 g golden syrup
- 325 g pouring (whipping) cream
- 150 g milk
Caramel sauce
- 100 g brown sugar
- 100 g thickened cream
- lemon juice, a few drops
- hokey pokey (honeycomb), to serve (see Tips)
- fresh raspberries, to serve
- fresh mint, leaves only, to decorate (optional)
- Nutrition
- per 1 portion
- Calories
- 2539.4 kJ / 604.6 kcal
- Protein
- 3.6 g
- Carbohydrates
- 87.7 g
- Fat
- 26.6 g
- Saturated fat
- 17.1 g
- Fiber
- 3.8 g
- Sodium
- 144.8 mg
Alternative recipes
Lemon meringue cupcakes
1h 30 min
Sticky toffee puddings
1h
Panna cotta with rhubarb topping (George Calombaris)
25h 15min
Malted crème brûlée with salted caramel ice cream
28h 30min
Moscato panna cotta with pistachios
6h 25min
Lemon meringue tarts
25h 30min
Panna cotta
6h 15 min
Cotton soft Japanese cheesecake
1h 45min
Portuguese-style custard tarts
40min
Traditional crème brûlée
25h
Salted caramel sauce
40min
Hollandaise sauce (TM6 - Serves 2-4)
15min