Pannacotta with Citrus Poached Pear

Serves: 6

Preparation Time: N/A

Cooking Time: N/A


For the pannacotta

  • 900 ml cream
  • 13 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.

Serves six.