Served with vanilla-roasted pear.
Ingredients:
Panna Cotta:
- 1 teaspoon gelatin
- 3 tablespoons milk
- 1/2 vanilla bean
- 225 ml heavy cream
- 5 tablespoons granulated sugar
- 5 cubes white chocolate
Vanilla-Roasted Pears:
- 2 ripe pears
- juice of 1 lemon or dessert white wine
- 1/2 vanilla bean
- 8 tablespoons granulated sugar
Preparation:
Panna Cotta: In a small saucepan, mix the milk with gelatin and let it sit for 3 minutes. Split the vanilla bean lengthwise and scrape out the seeds. Place the seeds in a saucepan with the heavy cream and sugar, and bring to a boil. Remove from heat, add white chocolate, and stir until melted and combined with the cream. Add the gelatin mixture and stir until dissolved. Pour into serving dishes, cool to room temperature, then chill in the refrigerator for at least 6 hours. Serve with warm pear.
Vanilla-Roasted Pears: Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit). Peel and halve the pears. Arrange them side by side in a baking dish, drizzle with lemon juice or dessert white wine. Split the vanilla bean lengthwise and scrape out the seeds; spread them over the pears and sprinkle with sugar. Cover with aluminum foil and bake for 30-35 minutes, until the pears are tender but not falling apart. Serve warm pears with chilled panna cotta.
