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WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRY SORBET AND PISTACHIO’S

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WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRY SORBET AND PISTACHIO’S

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Ingredients

Adjust Servings:
Panna Cotta
3 leaves gelatine titanium
700 grams pure cream
150 grams Milk
60 grams Caster Sugar
100 grams white chocolate
Sorbet
200 grams Caster Sugar
200 grams Water
150 grams glucose
4 punnets strawberries
1 lemon juice only
Garnish
100 grams pistachios blanched, roasted and shaved
  • Serves 8
  • Medium

Ingredients

  • Panna Cotta

  • Sorbet

  • Garnish

Directions

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It is best to begin this recipe the day before

Panna Cotta

  1. Soak the gelatine in a bowl of cold water.
  2. Combine the cream, milk, sugar in a saucepan and bring just below boiling, stirring to dissolve the sugar. Remove from the heat.
  3. Squeeze the gelatine to remove the excess water and add to the cream along with the white chocolate. Stir to dissolve.
  4. Strain the mixture through a fine strainer into a bowl over ice. Continually stir and cool the mixture to thickened but not set. Divide the thickened mixture between 8 moulds. Set in the fridge for 4 hours or overnight.

Sorbet

  1. Combine the caster sugar water and glucose in a saucepan.
  2. Bring to the boil and cool.
  3. Reserve 1 punnet of strawberries. With the rest, remove the stalks and cut in half. Puree the fruit in a blender then pass through a fine sieve measure 500ml of puree and add to it 150ml sugar syrup and the lemon juice to taste.
  4. Reserve 100ml of strawberry syrup for plating and churn the rest in an ice cream machine according to manufacturer instructions.

Plating

  1. Cut the remaining punnet of strawberries into random pieces and toss with the reserved syrup.
  2. Unmould the panna cotta’s onto plates spoon strawberries and juices around, scatter with pistachio’s and finish with a scoop of sorbet.

Tom Walton

Young chef Tom Walton has hit the ground running with the opening of popular Bondi Beach restaurant and bar The Bucket List.

His contemporary Mediterranean –inspired food was recently featured on the cover of November 2012 Australian Gourmet Traveller and The Bucket List was voted one of Sydney’s Top 10 ‘Bars with Food’ by the 2012 Sydney Morning Herald Good Food Guide.

Having trained with Damien Pignolet at Bistro Moncur Tom worked his way up to head chef and during his six year stint the restaurant was awarded two chefs hats.

A passionate cook since he was a child Tom admits to being heavily influenced in his style of cooking by his Lebanese neighbour and adopted grandmother Nadema who would cook with him and let him tend her backyard vegetable garden. ‘My memories from this time are so colourful and vivid-filled with excitement and fascination as I was slowly introduced to this world of fresh produce and amazing flavour combinations!”

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