Panna Cotta with Slow Roasted Pears

If you are after a easy dessert but have plenty of time in hand to make one then this one fits the profile perfectly. The panna cotta is mouth watering and the slow roasted pears are out of this world. You will pay in excess of $20 per serve for this at a fancy restaurant, but at a fraction of the cost you can make at least 6 of them at home. Your guests will love this fancy dish and only you will know the secret that this is not as hard as it looks. This is the first time I attempted the panna cotta and it was a massive success. I learnt the basis of panna cotta from giallo zafferano So give it a try and let me know.

Ingredients:

For panna cotta

400 ml thick cream

½ cup of water

3 cinnamon quills

½ teaspoon of ground cinnamon

½ cup of caster sugar

15 gms of gelatine powder or 2 gelatine leaves

For slow roasted pears

4 pears

6 sage leaves

½ cup brown sugar

½ cup water

Preparation time: 1.5 hrs

Cooking time: 4 hrs

Combine the cream, cinnamon quills and caster sugar in a pan over medium heat. Bring to simmer stirring constantly. Turn off the heat and leave it to infuse for 1 hour.

Dissolve the gelatine powder in water. Return the cream to medium heat and add the dissolved gelatine to the cream while stirring the cream. Strain the mixture through a muzzle cloth and pour in to six ramekins and leave it set for at least 4 hours in the fridge.

In the meantime preheat the oven at 160 Deg C.. Peal, core and slice the pears in half and place them in oven proof dish. Combine the brown sugar, water and sage leave on a medium heat. Stir until the sugar dissolves. Pour this over the pears and roast in the oven for 2.5 hrs or until the pears are tender.

Run a knife around the edge of the ramekin and invert panna cotta in a serving dish. Place the pear on the serving dish and drizzle the syrup over the panna cotta and around the dish.