A perfect mix of fruity and creamy flavour, this pannacotta with citrus poached pear is an ideal spring time dessert recipe. Great for family gatherings and dinner parties.
The pannacotta
Ingredients
900ml cream
1/3 cup caster sugar
2 teaspoons vanilla extract
10g leaf gelatine (or use 2 teaspoons)
Powdered gelatine, dissolved in 2 tablespoons of cold water
Method
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
The pears
Ingredients
4 Williams' Bon Chretien pears peeled, quartered and cored
3 cups water
1 cup sugar
1 lemon, zested and juiced
Method
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
