Ingredients
Equipment
Method
- Start by pouring the cold water into a small bowl and sprinkling the gelatin over it. Allow it to rest for about five minutes, during which the gelatin will dissolve and soften, preparing it for the next step.
- In a small saucepan, combine the milk, vanilla paste, and castor sugar. Place the pan over medium-low heat and gently simmer for five minutes, stirring frequently until the sugar has fully dissolved.
- Remove the pan from the heat and add the dissolved gelatin mixture. Whisk everything together until combined, ensuring there are no lumps.
- Next, pour in the heavy cream and pear juice, stirring well to combine. This is where the magic happens, as the mixture transforms into a rich, creamy delight.
- To ensure a smooth final texture, strain the mixture through a fine mesh sieve into a jug or bowl.
- Now, it’s time to prepare the molds. Use a pastry brush to lightly oil the inside of your panna cotta molds with the flavourless oil.
- Carefully fill each mold with your creamy mixture, ensuring they are evenly filled. Once filled, cover them with plastic wrap and refrigerate until they are chilled and set.
- Once the panna cotta is set, take your ripe green pear and chop it into small cubes. Drizzle with lemon juice to keep the fruit fresh.
- In a bowl, combine the chopped pear with the pomegranate arils and powdered sugar, stirring gently to mix.
- To serve, gently ease the panna cotta away from the edges of the molds using a knife. Upturn a plate onto each mold, then tip the plate and mold right side up, carefully lifting the mold off.
- Finally, garnish each panna cotta with a spoonful of the prepared fruit topping. Serve immediately and watch as your guests delight in every bite of this extraordinary dessert!
Notes
There are so many ways to make Pear and Pomegranate Panna Cotta your own.