May 23, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

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

Antonio Bachour's Sheep’s Yogurt Panna Cotta with Berries, Lime Cremeux and Berry Sorbet. Photo by Battman.

Sheep’s yogurt panna cotta, berry fluid gel, lime cremeux and berry sorbet by Antonio Bachour, Executive Pastry Chef of St. Regis Bal Harbour Resort in Bal Harbour, FL.

 

Yield: 12-15 servings

Sheep’s Yogurt Panna Cotta:

  • 15.8 oz/448 g heavy cream
  • 7.9 oz/224 g granulated sugar
  • 5 gelatin sheets (silver)
  • 26.6 oz/756 g sheep’s yogurt

1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.

2. Heat the cream and sugar in a medium-sized pot over medium heat. Remove from heat. Add gelatin and stir to dissolve. Stir in yogurt. Strain through a fine mesh sieve into a bowl and let cool. Cover and refrigerate the panna cotta until set, about 8 hours.

Berry Fluid Gel:

  • 6 oz/168 g strawberry puree
  • 6 oz/168 g raspberry puree
  • 6 oz/168 g cherry puree
  • 0.17 oz/5 g agar agar
  • 4 oz/112 g granulated sugar

Bring purees, agar agar and sugar to a boil in a small pot. Refrigerate until cool before processing in a blender until creamy and smooth. (To get a shinier texture, you can add a little of the puree while processing in the blender.) Pour into a plastic bottle for assembly.

Lime Cremeux:

  • 2 gelatin sheets (silver)
  • 15.8 oz/448 g heavy cream
  • 4 oz/112 g granulated sugar
  • Zest and juice of 1 lime

1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.

2. Heat cream with the sugar, lime juice, and zest. Remove from heat and stir in gelatin to dissolve. Cool cream over ice bath and whisk to thicken. Refrigerate for about 12 hours before whipping in a stand mixer fitted with a whisk attachment until stiff. Transfer into a pastry bag for assembly.

Berry Sorbet:

  • 13.4 oz/380 g water
  • 9.8 oz/280 g granulated sugar
  • 0.14 oz/4 g sorbet stabilizer
  • 3.5 oz/100 g atomized glucose
  • 8.8 oz/252 g raspberry puree
  • 8.8 oz/252 g strawberry puree
  • 8.8 oz/252 g blackberry puree
  • 8.8 oz/252 g cherry puree
  • 0.5 oz/14 g lemon juice

Warm the water to 104ºF, then add the sugar, stabilizer and glucose and bring to boil. Strain and refrigerate to cool. Combine with purees and lemon juice before processing in an ice cream machine.

Assembly:

  • Assorted berries
  • Edible flowers and herbs

Plate the panna cotta. Pipe Lime Cremeux on the left side of the plate and place berries on top. Place a quenelle of Berry Sorbet on the center of the plate. Garnish with Berry Fluid Gel. Finish with edible flowers and herbs before serving.

 


Click here to read more about this and related recipes in the article "Bachour Simply Beautiful."

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