Vanilla panna cotta with poached pear
Servings: 6
Ingredients
- 900 ml cream
- ⅓ cup caster sugar
- 2 teaspoon vanilla extract
- 2 teaspoon powdered gelatine dissolved in 2 tablespoon cold water
- 1 cup sugar
- 3 cups water
- 1 lemon juiced
- 4 Josephine pears peeled, quartered and cored
Instructions
- 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.
- Dissolve gelatine in cold water for 2 minutes. Add to the warm cream and stir until it is completely dissolved.
- Pour into six 150ml ramekins or moulds. Place in the fridge for four – five hours or until set.
- For the pears, heat the sugar, water and lemon juice in a saucepan. Slide in the pear quarters and gently poach over a medium heat until just tender.
- Place pears and cooking syrup in a bowl and refrigerate until cool. Turn out the panna cottas and serve with pears.