Tasty vanilla panna cotta with fresh poached pear
Preparation 15 minutes, plus chilling Cooking 20 minutes Serves 6
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 pears, peeled, quartered and cored
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 six 150ml 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 tender. Put pears and cooking syrup in a bowl and refrigerate. Turn out panna cottas and serve with pears.