John Myers
Contents
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Ingredients
Thyme Panacotta
- 400 ml Cream
- 120 g Sugar
- 8 Pc. Sprigs of thyme
- 2,5 Pc. Gelatin sheet
- 300 g Natural yoghurt
Raspberry Puma
- 200 ml Orange juice
- 2 Pc. Gelatin sheet
- 400 g Raspberries
- 30 g Powdered sugar
Herbal honey
- 6 Pc. Chervil stems
- 3 Pc. Tarragon stalks
- 5 Pc. Lemon thyme sprigs
- 5 Pc. Fresh smooth parsley
- 20 Pc. Basil leaves
- 250 g Acacia honey
- 1 tsp Sherry vinegar
Herb sorbet
- 100 g Herbal honey
- 250 g Sour cream
- 2 Pc. Lime zest
- 2 Pc. Lime fruit juice
Instructions
Thyme panna cotta
- Bring the cream with the sugar and thyme to the boil and remove from the heat. Then stir the squeezed out gelatine into the hot cream. Let the whole thing stand for 10 minutes, then strain through a fine sieve. Mix with yoghurt, pour into glasses and chill in the refrigerator for at least 2 hours.
Raspberry Espuma
- Heat a little orange juice and dissolve the squeezed gelatine in it. Mix well with the remaining ingredients and fill in a cream dispenser. Screw on a capsule, shake well and refrigerate.
Herbal honey
- Pluck the leaves from all the herb sprigs and mix with honey and vinegar.
Herb sorbet
- Mix all ingredients together and freeze in an ice cream maker.
- To serve, spray some raspberry espuma on the panna cotta and place a scoop of sorbet on top.
Nutrition
Serving: 100gCalories: 198kcalCarbohydrates: 20.8gProtein: 1.6gFat: 11.9g
