Mango Panna Cotta, Açaí Fluid Gel & Passion Fruit Sorbet

Mango Panna Cotta, Açaí Fluid Gel & Passion Fruit Sorbet - Recipe Finder

Mango Panna Cotta, Açaí Fluid Gel & Passion Fruit Sorbet

mango-panna-cotta-accedilaiacute-fluid-gel-amp-passion-fruit-sorbet

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef: Just Desserts, Season 1, Episode 4, Elimination Challenge, Winner

Ingredients

Açaí Fluid Gel:

700g Acai Juice
25g Sugar
8g Agar Agar
2g Xantham Gum

Tarragon Syrup:

4 bunches fresh tarragon- blanch and shock, squeeze dry
4oz sugar
1oz water
1oz corn syrup
1oz corn syrup
1 tbsp Grapeseed Oil

Mango Panna Cotta:

1000g cream
1999g mango juice
300g sugar
4g Locust bean gum
32g Silver sheet gelatin

Passion Fruit Sorbet:

500g water
500g sugar
7g sorbet stabilizer
750g Welch’s Passion Fruit Juice blend in batch

Garnishes:

Raspberries cut in half
Brunoise of mango
Milk chocolate crescents

Directions

Açaí Fluid Gel:

1. Bring all ingredients to a boil, simmer and strain. Cool to set.

2. Blend, vacuum, and use for later.

Tarragon Syrup:

1. Soft blanch tarragon sugar, water, corn syrup

2. Blend sugar and herbs. Blend in second syrup and oil.

3. Strain, reserve, use.

Mango Panna Cotta:

1. Heat cream, juice, and sugar to boil with locust bean gum.

2. Blend in bloomed gelantin

3. Pour into plastic lined pan and freeze

4. Slice into bands

Passion Fruit Sorbet:

1. Bring water and sugar to a boil

2. Freeze sorbet stabilizer and fruit juice blend in batch