The pannacotta- 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
The pears- 4 Williams' Bon Chretien pears peeled, quartered and cored
- 3 cups water
- 1 cup sugar
- 1 lemon, zested and juiced
| The pannacotta- 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- 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
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