Butterscotch panna cotta with pear sorbet (Mark Southon)
This elegant dessert combines silky butterscotch panna cotta with refreshing pear sorbet. The Thermomix weighs and heats the cream mixture with precision, grinds sugar for caramel, and blends ripe pears into a smooth sorbet base. A restaurant-quality dessert from Mark Southon made easy in one appliance, ideal for dinner parties.
About this recipe
Butterscotch panna cotta with pear sorbet Thermomix TM7 is a showstopping dessert recipe that brings restaurant flair from chef Mark Southon straight into your kitchen. This all-in-one kitchen machine takes care of the trickiest steps: gently heating cream and caster sugar into golden butterscotch without a single scorched spot, dissolving gelatine sheets evenly, and blitzing ripe pears with vanilla pod and lemon juice into a silky sorbet base. The contrast between the caramel-rich, wobbling panna cotta and the light, refreshing pear sorbet makes this dessert perfect for festive dinners, anniversaries or an elegant weekend treat. If you have been searching for panna cotta recipes or pear sorbet ideas for your Thermomix, this combination delivers professional results with minimal effort. The built-in scale weighs sugar and cream directly into the bowl, while controlled heating means you can step away confidently. Serve it chilled with the sorbet quenelle on top for a plated dessert that looks as impressive as it tastes.
Preparation tips
- Soften the gelatine sheets in ice cold water exactly as instructed; squeeze them gently before adding to the warm butterscotch cream so they dissolve completely without leaving rubbery strands in the panna cotta.
- Chill the panna cotta glasses in the fridge for several hours until fully set, and keep the pear sorbet in the freezer, stirring occasionally during freezing for a smoother, less icy texture.
- Use perfectly ripe pears for the sorbet, as their natural sweetness means less added sugar; a splash of extra lemon juice heightens the fresh flavour and keeps the fruit from browning.
Recipe variations
- Lactose-free version: replace the cream in the butterscotch panna cotta with a lactose-free whipping cream or full-fat coconut cream; the caramel notes pair beautifully with coconut while the pear sorbet stays naturally dairy-free.
- Festive winter variation: add a pinch of ground cinnamon or star anise to the pear sorbet and serve the panna cotta with a warm butterscotch drizzle and toasted pecans for a Christmas dinner dessert.
Thermomix TM7 Benefits
- Precise weighing - The built-in scale of the Thermomix weighs caster sugar and cream directly into the bowl to the gram. [Weighing]
- Temperature control - The Thermomix heats the butterscotch cream gently, preventing the caramel from burning while you relax. [Heating]
- Silky blending - The TM7 blends ripe pears with lemon juice into a velvety smooth sorbet base in seconds. [Mixing]
- Fine grinding - The Thermomix grinds the vanilla pod seeds with sugar, releasing intense aroma into the panna cotta. [Grinding]
- Rapid chilling - The TM7 cooling function chills the pear mixture quickly, giving the sorbet a finer crystal structure. [Whipping]
Ingredients
- pears
- vanilla pod
- lemon juice
- water
- lemon juice
- caster sugar
- gelatine sheets
- ice cold water
- brown sugar
- golden syrup