FeedingTheFiya

Vanilla Panna Cotta Honey Ginger Poached Pears

CourseDessert
CuisineItalian

Servings	Prep Time
6Servings	10Minutes

Cook Time

50Minutes

Servings	Prep Time
6Servings	10Minutes

Cook Time

50Minutes

Ingredients

Vanilla Panna Cotta

2 & 1/2 Cup Heavy Cream
1 & 1/2 Cup Whole MilkPlus 2 tbsp
1tbsp Powdered GelatinI used Knox
1whole Vanilla Bean PodSub with 1/2 tsp of vanilla extract
5tbsp Sugar
Neutral Tasting OilTo grease the containers

Honey Ginger Poached Pears

2whole Korean Pears
2tbsp Lemon JuiceAbout 1 whole lemon
1 & 1/2 cup Water
6tbsp Honey
1 tbsp GingerSliced

Plating

HoneyOptional
Honey Oat GranolaOptional
Lemon ZestOptional

Instructions

Peel, core and halve the pears.
Bring lemon juice, water, honey and ginger to a boil then reduce the heat to a simmer.
Throw in the pears and simmer until the pears are fork tender (15 minutes for mine but this will vary depending on the size of your pears). Remove the pears to a container when they are ready.
Bring your liquid to a boil reduce until the syrup has thickened slightly (5-8 minutes).
Pour this mixture into your container with the pears and place it in the fridge when they are at room temp.
Sprinkle the powdered gelatin over 2 tbsp of milk. Cut the vanilla pod in half (lengthwise) and scrape out the seeds.
Prepare an ice bath that your pot will fit in.
Throw your vanilla pod, seeds, cream, milk and sugar into a pot. Over medium heat, bring this mixture to a gentle simmer (this will take 5-7 minutes). Make sure to not boil this, milk burns easily.
When you see little bubbles, bring the heat down to low and mix in your gelatin.
When the gelatin has dissolved and the mixture is completely smooth, remove the vanilla pod and place your pot into the ice bath. Leave your mixture in the ice bath until it reaches room temp (5 minutes).
Pour your mixture into whatever serving containers you have. Be sure to grease the containers if you want to serve these unmolded. Cover with plastic wrap and place in the fridge for 6 hours but preferably overnight.
Run a knife or toothpick along the side of the Panna Cotta and place the container in hot tap water for 15-20 seconds. Invert the dessert onto a plate. Garnish and serve.

Recipe Notes

The Panna Cotta recipe base is adapted from Russ Parsons’ recipe here. He wrote an amazing article that breaks this dessert down.