Pear Panna Cotta with Caramelized Pears and Coffee Sauce
- 450 ml half&half cream
- 2-3 tbsp maple syrup (honey)
- 180 ml pear puree (3-4 finely grated pears)
- 1 tsp ground cardamom (cinnamon)
- 4 g gelatine (2-2,5 leaves)
- Leave the gelatine in the cold water to soak.
- Combine the half and half in a small saucepan with the syrup and pear puree, and heat until the mixture just reaches the scalding point but does not boil, whisking often.
- Remove from the heat and add in the cardamom. Squeeze the excess water from the softened gelatine, then whisk in the warm mixture until smooth.
- Divide the mixture into 4-6 glasses or ramekins and refrigerate.
- 1 large pear (2 small or medium)
- 1 tbsp drawn butter
- 1-2 tbsp sugar (to taste)
- Cut the pear in half, remove the core and peel. Cut into small dice.
- In a heavy frying pan heat the drawn butter . Add the pears, sugar and stir. Cook over medium heat stirring often until the pears obtain a nice golden brown color (1-2 minutes). Remove from the heat and set aside.
- 150 ml strong espresso coffee (good quality)
- 3 tbsp Tia Maria coffee liqueur
- 80 ml sugar
- Place the coffee and the sugar in a small saucepan over low heat and stir to dissolve the sugar and cook for 10 minutes or until syrup has thickened slightly. Add the pears, liqueur, gently stir and cook for 2-3 minutes more. Remove from the heat and let cool completely.
- Spoon prepared coffee sauce with pears over panna cotta and serve.
Thoughts and Ideas
To serve, allow the panna cotta to come to room temperature for 30 minutes before serving. Coffee sauce can be made 2 days ahead. Cover and refrigerate. You can add more gelatin if you like your panna cotta to be firmer. Use good quality espresso not Instant coffee.