Panna Cotta with Strawberry Sorbet and White Chocolate Ravioli

Executive Pastry Chef Kamel Guechida shares an elegant Panna Cotta featuring a technique for white chocolate “ravioli,” supported by his Matfer Pastry Tips, Exoglass Pastry Cutters, and Excellence Saute Pans. Read more about Chef Kamel here or find him on Instagram @chef_kamel_guechida.

Vanilla Bean Panna Cotta:
600g Cream
150g Plain Yogurt
60g Sugar
3 Sheets Gelatin (silver), bloomed in ice water
2 Vanilla Beans, split and scraped

Bring cream, sugar and vanilla bean to a boil. Dissolve softened gelatin in hot liquid. Cool over ice. Whisk in yogurt. Portion 125g into each bowl. Refrigerate until firm.

Digestive Crumb:
110g Wholemeal Flour
110g Oats (Finely ground in robot coupe)
65g Light brown sugar
90g Butter (Cold and Diced)
1/2tsp Vinegar
1/2tsp Baking Soda
1tbsp Milk
Pinch Salt

Paddle all ingredients together until crumb forms. Bake crumb at 165C until golden brown.

Strawberry Sorbet Syrup:
3000g Water
3000g Sugar
300g Trimoline
300g Glucose
150g Dextrose

Strawberry Sorbet:
2kg Strawberry Puree
1kg Strawberry Sorbet Syrup

Mix well together. Freeze in pacojet or containers.

Strawberry Loose Jam:
500 gr Strawberries
80 gr sugar

White Chocolate Ravioli:

Pipe tempered white chocolate onto guitar strips. Pipe on dulce de leche on every other strip, and then top with additional strips to form ravioli. Use a round cutter to form the circles. Let set.

Assemble:
Remove firm panna cotta from refrigerator. Arrange crumb and pipe or spoon jam on top. Form quenelles with sorbet and place on top of crumb. Garnish with White Chocolate Ravioli, cut strawberries, Dulce de Leche, edible flowers and strawberry powder.

Read more about Chef Kamel Guechida here.