Boysenberry Panna Cotta

Adapted by StarChefs.com
July 2017
Yield: Yield: 5 servings

INGREDIENTS:

Plum Sorbet
250 grams cored plums
sorbet syrup
salt
citric acid
Panna Cotta
406 grams heavy cream
70 grams sugar
1.6 grams gelatin
140 grams boysenberries
salt
Foie Milk Foam
400 grams whole milk
70 grams sugar
2 grams gelatin, bloomed
125 grams foie gras
To Assemble and Serve
puffed rice

METHOD:

For the Plum Sorbet

To a Vitamix aerating container, add plums. On low speed, slowly sheer in sorbet syrup until mixture registers 27°Bx on a refractometer. Season with salt and citric acid; freeze. Pacotize as needed. 

For the Panna Cotta

In a saucepot, scald cream, stirring in sugar to dissolve; remove from heat. Bloom gelatin in 16 grams ice water. Add bloomed gelatin to scalded cream mixture, stirring to dissolve. Into a Vitamix aerating container with the boysenberries, pour hot cream mixture. On speed five, aerate mixture until the berries have mostly broken apart and the color has completely infused into the mixture. Into a bowl set over an ice bath, pour aerated mixture. When cool, season with salt. Into small serving bowls, pour 120-grams portions of panna cotta base. Cover and let set in refrigerator.

For the Foie Milk Foam

In a saucepot, scald milk, stirring in sugar to dissolve; remove from heat. Add bloomed gelatin to scalded milk mixture, stirring to dissolve. Into a Vitamix aerating container with the foie gras, pour hot milk mixture. On speed six, aerate mixture until homogenous. Into a shallow half-hotel pan set over an ice bath, pour aerated mixture. When set, transfer mixture to a siphon and charge twice; refrigerate. 

To Assemble and Serve

Discharge Foie Milk Foam onto Panna Cotta. Top with a quenelle of Plum Sorbet. Garnish with puffed rice.