Vanilla Bean Panna Cotta with raspberry coulis and Lychee Sorbet.


Sorbet featured: Absolute Lychee

For Panna Cotta recipe see Vanilla Bean Panna Cotta with passionfruit coulis, meringue, fresh blueberries and Yuzu & Mandarin Bliss sorbet

Raspberry coulis:

100g frozen raspberry (blended with 6 tablespoons water)
60g caster sugar
1 teaspoon corn flour
3 teaspoons water

To make the raspberry coulis (this should take 4 minutes): Combine the sugar and raspberry puree, stir over low heat until dissolved. Separately mix the corn flour and water to form slurry. Add the slurry to the hot puree mix, bring to a quick boil, quickly whisk with wooden spoon until the texture is thickened and coats the back of spoon. Remove from heat and set aside to completely cool before serving. Strain if smoother coulis is preferred.

You may want to add another layer of flavour. To make the lychee coulis use the following ingredients and repeat the same cooking process as raspberry coulis (above).

Lychee coulis:

80g lychee from can (blended with 3 tablespoons water)
20g caster sugar
2 teaspoons corn flour
4 teaspoons water

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