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Creme fraiche panna cotta with cinnamon-poached pears and praline
Creme fraiche panna cotta with cinnamon-poached pears and praline
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Prep Time:
290 minutes
Cook Time:
60 minutes
Total Time:
350 minutes
Elegant and impressive panna cotta to dazzle even food critics.
Ingredients:
  • 600ml pure (thin) cream
  • 330g caster sugar
  • 3.75 gm ground cinnamon
  • 3 gold-strength gelatine leaves (see Notes)
  • 200ml creme fraiche
  • 3 pears, peeled, halved, cored (stems intact)
  • 1/2 lemon
  • 125g brown sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 cinnamon quill
  • 35g almond
Instructions:
  • In a pan over medium heat, mix together cream, 1/3 cup (75g) caster sugar, and ground cinnamon until the sugar dissolves. Take the pan off the heat and let it sit for 10 minutes to infuse the flavors.
  • Soak gelatine in cold water for 5 minutes until softened. Remove and squeeze out excess water, then stir into cream until completely dissolved. Allow to cool slightly before using.
  • Combine creme fraiche with cream, whisk until smooth, then distribute the mixture evenly into six 150ml dariole moulds. Refrigerate for 4 hours or until firm.
  • Massage pears gently with fresh lemon. Combine brown sugar, vanilla pod and seeds, cinnamon quill, and 2/3 cup (150g) caster sugar in a pan over low heat, stirring until sugar dissolves. Add pears, cover with baking paper, and simmer for 20 minutes until soft. Take out pears, increase heat to medium, and simmer liquid for 10-15 minutes until thickened. Place pears back in the pan and let it cool.
  • Prepare the praline by lining a tray with baking paper and arranging the almonds in the center. In a pan over low heat, combine the remaining 1/2 cup (110g) sugar and 1/4 cup (60ml) cold water, stirring until the sugar dissolves. Increase the heat to medium and cook without stirring for 5-7 minutes until the mixture turns golden. Pour the caramel over the almonds and let it cool. Crush the praline into small pieces using a rolling pin.
  • Briefly dip molds in warm water to loosen. Gently invert onto plates, sprinkle with praline, and serve with pears and their syrup.

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