Description
An elegant yet comforting dessert featuring a silky pear and lemon panna cotta topped with a bright, tangy raspberry sauce.
Ingredients
Scale
- 3 cups pears, peeled, cored, and chopped (to make 1½ cups purée)
- 2 tablespoons cold water (for cooking pears)
- 1 oz (25 g) unflavored gelatin
- 2 tablespoons cold water (for gelatin)
- 1½ cups (350 ml) heavy/double cream
- 1 cup (230 ml) milk
- ¼ cup (50 g) sugar
- 1 lemon, juiced and zested
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon stick
- Pinch of salt
- 1½ cups (175 g) fresh raspberries
- 1–2 tablespoons icing/powdered sugar
Instructions
- Peel, core, and chop the pears. Zest and juice the lemon, setting the zest aside.
- Place pears in a small saucepan with 2 tablespoons water and lemon juice. Simmer gently until tender, then cool slightly.
- Purée the pears until smooth and strain through a fine mesh sieve.
- In a medium saucepan, combine cream, milk, pear purée, lemon zest, sugar, vanilla seeds and pod, cinnamon stick, and salt. Heat until just simmering and let steep for a few minutes.
- Sprinkle gelatin over 2 tablespoons cold water and let soften.
- Remove the vanilla pod and cinnamon stick, add the gelatin to the hot cream mixture, and stir until fully dissolved.
- Strain the mixture through a fine mesh sieve and divide evenly into ramekins.
- Refrigerate for at least 4 hours or until fully set.
- For the sauce, blend raspberries until smooth, sweeten with icing sugar to taste, and strain to remove seeds.
- Serve panna cotta chilled, topped with raspberry sauce.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg