Panna cotta with cit­rus poached pear

Pilbara News - - Lifestyle -

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.

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