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Pretentious white chocolate panna cotta

with chi-chi pears in grenadine

 

Ingredients

Panna Cotta

1 envelope granulated gelatin

3 tablespoons water

1 3/4 cups milk

1 3/4 cups heavy cream

Scant 1/2 cup sugar

3 ounces white chocolate, coarsely chopped

1 teaspoon vanilla extract

Pears

4 cups water

2 cups sugar

3 tablespoons grenadine

3 small firm pears, peeled

 

white chocolate panna cotta

 

Instructions

  1. Lightly butter 6 individual ramekins.
  2. Make the panna cotta. In a small bowl, sprinkle the gelatin over the water until it softens and swells. Heat the milk and cream in a saucepan, but do not boil. Remove from the heat. Whisk the gelatin and sugar into milk until dissolved. Pour the milk mixture over the white chocolate and vanilla in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then whisk to combine. Divide the mixture equally among the prepared ramekins. Cover and chill overnight.
  1. Prepare the pears. In a heavy-bottomed pot, bring the water and sugar to a boil. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Stir in the grenadine. Add the pears and enough water to keep the pears submerged in the syrup. Simmer until the pears are knife-tender, about 12 minutes. Remove the pears from the poaching liquid, cover, and chill overnight. Continue simmering the poaching liquid until it is reduced to a thin syrup. Chill syrup overnight.
  1. To serve, run a kitchen towel under hot water and fold in half on a work surface. Place the ramekins on top to help loosen the custard. With a sharp knife, loosen the custard from the sides of the dishes and invert each ramekin onto a dessert plate. Spoon a little grenadine syrup over each custard and top with poached pear slices.

 

Quantity: 6 servings

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