Accueil Sweet Panna Cotta with Vanilla Pears

Panna Cotta with Vanilla Pears

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost

When the weather is hot and it’s summer, you can always indulge in fresh desserts. This is the case with this sweet vanilla pear panna cotta. The pear can be found in all seasons and in August you can choose between the williams and the guyot. For this recipe of panna cotta, I will not give you the ancestral recipe with fish bones! This will be much easier! The base composed of a compote of pears with vanilla will perfectly underline the silkiness of the cream, also with vanilla.

Recipe for vanilla pear panna cotta for 8 small glasses:

-2 guyot pears (250g of pear flesh in all)
-200g jam sugar (with pectin in it!)
-1/2 vanilla bean

-600g of full cream
-3 sheets of gelatin (for the agar agar it corresponds to 2 grams!!)
-50g of sugar
-1 vanilla bean

Of course, you can take any pear, there are pears in almost every season. In August, there is the williams or the guyot! Here I doubled the proportions to have 1 more jar of jam. If you follow the recipe with two pears, you will get just one jar, which is enough for panna cotta!

Peel and cut the pears into pieces, you need at least 250g of fruit in all.

Place in a saucepan with the jam sugar and vanilla bean. 

Put on low heat and let cook for about 40 minutes. 

Scrape out the inside of the vanilla bean. 

Stir regularly. On the packages of jam sugar, they say to cook for 5 minutes after boiling. I think it’s way too low and the pear won’t be cooked at all! You must leave at least thirty to forty minutes for this recipe: the pear must become translucent! 

Put the jam (or compote, as you like!) in a jam jar or container and let completely cool. 
Prepare the panna cotta: 
Soak gelatin sheets in cold water.

Put the sugar and the inside of the vanilla bean in a saucepan. 

Note from Bernard:
If you use agar agar (I don’t like it, it’s too precise, you’d need a scale to the nearest milligram!), you have to add the two ranges to the sugar and mix well and above all don’t add the gelatin at the end!

Mix well to separate the vanillin. 

Add a little cream to dilute the sugar and disperse the vanillin even better. 

Add the rest of the cream and put on low heat. 

When the cream is simmering (there’s no point in it boiling!), add the wrung-out gelatin leaves one by one. Mix well each time. 

Pour the vanilla pear compote into small glasses or bowls. 

Then pour the cream to the edge. 

Store in a cool place for at least 4 hours before serving very cold. The ultimate? Serve these creams with crispy cookies  

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