Antonio Bachour

Antonio was born in Puerto Rico, and since he was very young he became to interest in the art of pastry. All his childhood he spent in his family’s bakery.


In 2001 he moved to Miami Beach to become an executive pastry chef at Taula. Then he worked at  Devito South Beach and Scarpetta in New York City and Miami.

In 2011 Antonio Bachour was selected as one of “Top 10 Pastry Chefs” in the United States by the Dessert Professional magazine. In this year he also participated and was in the final of the International Chef Congress Pastry Competition.  

For now,  Bachour is the executive pastry chef at St. Regis Bal Harbour Hotel.  

Antonio Bachour has published three books, he travels all over the world with his master-class. and also he is very active in social networks.  

He has many of his recipes published, so it is one of them. Try it, you won’t regret!

Sheep’s Yogurt Panna Cotta


  • 448 g heavy cream
  • 224 g granulated sugar
  • 5 gelatin sheets (silver)
  • 756 g sheep’s yogurt


Soak gelatin in ice water until softened; squeeze out excess water and set aside

Heat the cream with sugar in a medium-sized pot over medium heat. Remove from heat. Add gelatin and stir to dissolve. Stir in yogurt. Strain through a fine-mesh sieve into a bowl and let cool. Cover and refrigerate the panna cotta until set, about 8 hours

Berry Fluid Gel:


  • 168 g strawberry pure
  • 168 g raspberry puree
  • 168 g cherry puree
  • 5 g agar agar 
  • 112 g granulated sugar



Boil purees, agar and sugar in a small pot. Refrigerate until cool before processing in a blender until creamy and smooth. (To get a shinier texture, you can add a little of the puree while processing in the blender.) Pour into a plastic bottle for assembly.


Lime Cremeux:


  • 2 gelatin sheets (silver)
  • 15.8 oz/448 g heavy cream
  • 4 oz/112 g granulated sugar
  • Zest and juice of 1 lime


Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Heat cream with the sugar, lime juice, and zest. Remove from heat and stir in gelatin to dissolve. Cool cream over an ice bath and whisk to thicken. Refrigerate for 12 hours before whipping in a stand mixer fitted with a whisk attachment until stiff. Put into a pastry bag for assembly.

Berry Sorbet:


  • 380 g water
  • 280 g granulated sugar
  • 4 g sorbet stabilizer
  • 100 g atomized glucose
  • 252 g raspberry puree
  • 252 g strawberry puree 
  • 252 g cherry puree
  • 14 g lemon juice


Warm the water to 104ºF, then add the sugar, glucose, stabilizer and let it boil. Strain and refrigerate to cool. Combine with purees and lemon juice before processing in an ice cream machine.


  • Assorted berries
  • Edible flowers and herbs

Plate the panna cotta. Pipe Lime Cremeux on the left side of the plate and place berries on top. Place a quenelle of Berry Sorbet on the center of the plate. Garnish with Berry Fluid Gel. You can add edible flowers and herbs before serving.

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