Recipe: Pear and Espresso Panna Cotta
What do you get when you put together milk, sugar, espresso, whip cream and….PEARS? Hold up, did we just say pears? Yes, an odd combination but the Pear and Espresso Panna Cotta is a silky smooth and creamy treat with a thin layer of tender espresso soaked pears making you wonder why you never thought of this ingenious yet delectable tasty tease.
Yields 2 servings
- 1/3 cup espresso coffee
- 1/3 cup sugar
- 1 small pear, peeled, cored and cut into thin slices
- 2 tbsp milk
- 2 tsp powdered gelatine
- 1 cup whipping cream
- 1 cup milk
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- Place the coffee and the sugar in a small saucepan over low heat and stir to dissolve the sugar. Please, please, please: use good espresso not drip coffee! Add the pear slices and cook for 10-15 minutes or until tender and the syrup has thickened slightly.
- Place the pears on the base of 2 lightly greased ramekins. Pour the syrup evenly over them and allow to cool at room temperature.
- Put the gelatine and the 2 tbsp of milk in a small bowl. Stir to combine and let stand for 2-3 minutes, until the gelatine has dissolved.
- Place the cream, the extra milk, the brown sugar and the vanilla extract in a pot over medium heat and bring to boil. Remove from the heat, add the gelatine and whisk to combine. Set aside to cool.
- Slowly pour the cream mixture over the pears and syrup. Refrigerate for 4-6 hours over overnight.
Note: If you have a hard time unmolding the panna cotta from the ramekins, run the bottom and side of the ramekins under hot water for a couple of minutes.
Recipe: Donna Hay Magazine