Served with vanilla baked pear.
Ingredients
Panna cotta:
- Gelatin, 1 teaspoon
- Milk, 3 tablespoons
- Vanilla pod, 1/2
- Heavy cream, 225 ml
- Caster sugar, 5 tablespoons
- White chocolate, 5 squares
Vanilla baked pears:
- Ripe pears (I used Williams variety), 2
- Lemon juice or dessert white wine, juice of 1 lemon
- Vanilla pod, 1/2
- Caster sugar, 8 tablespoons
Preparation
Panna cotta: In a small saucepan, mix the milk with the gelatin and let it sit for 3 minutes. Slice the vanilla pod lengthwise and scrape out the seeds with a spoon. Place the seeds into a saucepan with the cream and sugar, and bring to a boil. Remove from heat, add the white chocolate, and stir until melted and combined with the cream. Add the milk with gelatin and stir until dissolved. Pour into ramekins, let cool, and chill in the refrigerator for at least 6 hours. Serve with warm pear.
Baked pears: Preheat the oven to 200 degrees Celsius. Peel the pears and cut them in half. Place them side by side in a baking dish, drizzle with lemon juice. Slice the vanilla pod lengthwise and scrape out the seeds with a spoon, spread the seeds over the pears, and sprinkle with sugar. Cover with aluminum foil and bake for 30-35 minutes, until the pears are soft but not falling apart. Serve the warm pears with the chilled panna cotta.
