Panna cotta with citrus poached pear
Preparation: 15 minutes Cooking: 20 minutes Serves: 6 Ingredients 900ml cream
1⁄3 cup caster sugar 2 tsp vanilla extract 2 tsp powdered gelatine, dissolved in 2 tbsp cold water 1 cup sugar 3 cups water 1 lemon, juiced 4 Bartlett pears, peeled, quartered and cored Method 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 6 x 150 ml ramekins or moulds. Place in the fridge for 4-5 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 cotta.