Pannacotta with Citrus Poached Pear
Preparation Time: N/A
Cooking Time: N/A
For the pannacotta
- 900 ml cream
- 1⁄3 cup caster sugar
- 2 teaspoons vanilla extract
- 10 g leaf gelatine (or use 2 teaspoons)
- Powdered gelatine, dissolved in 2 tablespoons of cold water
For the pears
- 4 Williams’ Bon Chrétien pears peeled, quartered and cored
- 3 cups water
- 1 cup sugar
- 1 lemon, zested and juiced
Place the cream and sugar in a saucepan and gently heat while stirring until the sugar dissolves and liquid begins to bubble. Remove from the heat and stir in the vanilla extract.
Place the leaf gelatine in a bowl of cold water and soak for 5 minutes or until soft. Remove from the water and squeeze out excess water. Add to the warm cream and stir until it is completely dissolved.
Pour into 6 x 150ml ramekins or moulds. Place in the fridge for 4-5 hours or until set. Turn out the pannacottas and serve with the pears.
For the pears -Heat the sugar and water and lemon juice. Slide in the pear quarters and gently poach over a medium heat until just tender. (Cooking time will depend on ripeness of the pears). Place pears and cooking syrup in a bowl and refrigerate until cool.