How To Make a Restaurant Quality Plated Dessert at Home | Lena Sareini

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Added 4 years ago by tomm

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This recipe is one of many great dishes made at Selden Standard and featured in our new digital cookbook. Please help support our staff by purchasing one here! https://selden-team.company.site

Purchase gelatin here: https://www.milescakes.com/products/gelatin-sheets

Recipes:

YOGURT PANNA COTTA:
Yield (6)
210g Heavy Cream
75g Sugar
Pinch Salt
8g Vanilla Bean Paste, or two vanilla beans scraped
(2) Silver Strength Gelatin Sheets
300g Greek Yogurt or Labneh

Bloom gelatin in ice cold water. In a small pot, combine cream, sugar salt, and vanilla bean paste and whisk over medium high heat to a scald. One mixture begins to produce steam, remove from heat and stir in bloomed gelatin. Pour over yogurt and whisk just until incorporated. Coat cups with non stick spray. Carefully distribute into cups. Chill in refrigerator until set.

POMEGRANATE GRANITA:
Yield (6)
56g Sugar
63g Water
Pinch Salt
3g Mint
250g POM Juice

Bring sugar, water, and salt to a boil. Remove from heat, add mint, and let stand for one minute. Strain. Pour into a shallow vessel and place in freezer for one hour. Fluff granita with a fork every hour until fully frozen.

Photos by Catherine Sareini (@motorcityeats)
Edits by Hassan Bazzi (YouTube.com/drcherrybombtv)