Print

Pear and Lemon Panna Cotta With A Raspberry Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An elegant yet comforting dessert featuring a silky pear and lemon panna cotta topped with a bright, tangy raspberry sauce.

Ingredients

3 cups pears, peeled, cored, and chopped (to make 1½ cups purée)

2 tablespoons cold water (for cooking pears)

1 oz (25 g) unflavored gelatin

2 tablespoons cold water (for gelatin)

1½ cups (350 ml) heavy/double cream

1 cup (230 ml) milk

¼ cup (50 g) sugar

1 lemon, juiced and zested

1 vanilla bean, split and seeds scraped

1 cinnamon stick

Pinch of salt

1½ cups (175 g) fresh raspberries

1–2 tablespoons icing/powdered sugar

Instructions

  1. Peel, core, and chop the pears. Zest and juice the lemon, setting the zest aside.
  2. Place pears in a small saucepan with 2 tablespoons water and lemon juice. Simmer gently until tender, then cool slightly.
  3. Purée the pears until smooth and strain through a fine mesh sieve.
  4. In a medium saucepan, combine cream, milk, pear purée, lemon zest, sugar, vanilla seeds and pod, cinnamon stick, and salt. Heat until just simmering and let steep for a few minutes.
  5. Sprinkle gelatin over 2 tablespoons cold water and let soften.
  6. Remove the vanilla pod and cinnamon stick, add the gelatin to the hot cream mixture, and stir until fully dissolved.
  7. Strain the mixture through a fine mesh sieve and divide evenly into ramekins.
  8. Refrigerate for at least 4 hours or until fully set.
  9. For the sauce, blend raspberries until smooth, sweeten with icing sugar to taste, and strain to remove seeds.
  10. Serve panna cotta chilled, topped with raspberry sauce.

Notes

Can be made a day ahead for best texture.

Use ripe but firm pears such as Bartlett or Anjou.

Straining the purée ensures a silky texture.

Serve directly in ramekins or unmold if desired.

Nutrition

Find it online: https://chocolatecoveredamy.com/pear-and-lemon-panna-cotta-with-a-raspberry-sauce/