Smooth and Creamy Pear and Lemon Pana Cotta with Raspberry Sauce - A wonderful refreshing dessert and easy to make too! Great for your special Valentine!

Smooth and Creamy Pear and Lemon Pana Cotta with Raspberry Sauce - A wonderful refreshing dessert and easy to make too!

I've been making this recipe for many years, adapted and swapped ingredients to produce different flavours.
One Christmas we had friends come to stay, along with their four young children.
I wanted to make a special dessert, seeing as it was for a Christmas dinner, and also fun for the kids. Something that would be refreshing and clean on your palate after eating all that comes with a full blown roast turkey dinner....I came up with this Panna Cotta recipe, which, with the flavour combinations of pear and lemon, it makes for a really refreshing taste, together with the slight sourness of the raspberries cutting through the creamy texture of the Panna Cotta, this dessert went down a treat!
I also wanted to have a dessert that was easy to make in advance, and leave in the fridge until ready. This was the perfect choice! I made it the night before, leaving me free the next day to battle with the roast turkey!
I hope you will try this dessert. Obviously you don't have to put silly smiley faces on it, but for kids, it's fun!

Prep time: 15 minutes

Cook time: 3 hours refrigeration

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Yield: 4-6 servings

Ingredients:

For the Panna Cotta
3 pears (enough to make 1 ½ cups purée)
2 tablespoons cold water (for pears)
1 package unflavored gelatin (.25 oz)
2 tablespoons cold water (for the gelatine)
1 1/2 cups or 350 ml heavy /double cream
1 cup or 230 ml milk
1/4 cup or 50 g sugar
1 lemon and its zest
1 vanilla bean, split and seeds scraped
1 cinnamon stick
A pinch of salt

For the Raspberry Sauce
1 1/2 cups or 175 g fresh raspberries
1-2 tablespoons icing / powdered sugar

Instructions:

This is a really simple recipe!

Prepare the pear panna cotta:

1. Peel , core and chop the pears.

2. Zest and juice 1 lemon. (keep the zest for later)

3. Heat the pears in a small saucepan with 2 tblsps of water and the juice of 1 lemon. Bring to a simmer over medium heat. Cook until the fruit is tender, about 4-7 minutes, and then allow to cool.

4. Using a blender ,food processor, or masher, purée the pears until smooth. Pass through a fine mesh sieve and reserve the purée for the Panna Cotta.

5. Place the remaining 2 tblsp water in a small dish and sprinkle the gelatin over it. Let rest for 5 minutes, until the gelatin is dissolved and softened.

6. Combine the heavy cream, milk, pear purée, lemon zest, sugar, vanilla seeds and bean, cinnamon stick and salt in a medium saucepan. Heat to a simmer and allow to steep for 5 minutes.

7. Add the gelatin mixture to the hot cream, stirring until the gelatin dissolves, and then strain through a fine mesh sieve into a large measuring cup with a spout.

8. Divide mixture into ramekins and refrigerate until chilled and set, approximately 4 hours, although you can make this the day before and leave in the fridge.

TOP TIP!
If you don't want to mess around trying to release the Panna Cotta from the ramekin, oil the inside, (so the plastic wrap will stick) then line it with some plastic wrap like in the photo above with the heart ramekin. When it's set, you can lift the whole thing out very easily.

Smooth and Creamy Pear and Lemon Pana Cotta with Raspberry Sauce - A wonderful refreshing dessert and easy to make too!

Prepare the raspberry sauce:

1. Wash the raspberries and place in a blender until pureed.

2. Once blended, taste to see if the raspberries require some icing / powdered sugar, add to taste. I usually add between 1 and 2 tablespoons until the sauce is slightly sweet, but still has a little sourness.

3. Pass through a sieve to remove the seeds. This will take patience and is easiest done using the back of a spoon and pushing the sauce through.

4. Pour the sauce into a jug and cover. Leave to keep chilled in the refrigerator.

Smooth and Creamy Pear and Lemon Pana Cotta with Raspberry Sauce - A wonderful refreshing dessert and easy to make too!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Smooth and Creamy Pear and Lemon Pana Cotta with Raspberry Sauce - A wonderful refreshing dessert and easy to make too!
For the kiddies!

Tips and tricks
1. Make sure the Panna Cotta is set before you try to turn it out. It should have a slight wobble on the surface. If you are not confident the panna cotta will come out, place plastic wrap on the inside of your ramekin and then when it is set, you can just lift it out easily.

2. Carefully loosen around the edges with a knife.

3. To help the Panna Cotta come out easily, fill a bowl / container with warm water and immerse the ramekins for 5 seconds. Make sure the water is not so hot to avoid melting your lovely set Panna Cottas!

4. Turn ramekin upside down onto a serving dish, gently coaxing the Panna cotta out. A gentle wiggle or two should work. If it still doesn't want to come out, immerse again in warm water and try turning out again.

5. For the Raspberry sauce, if you can't get fresh raspberries due to seasonality, frozen ones will also work well, just defrost first!. If you don't like raspberries, strawberries also work well with Panna Cotta, but ensure you taste the sauce before adding icing sugar as fruits will vary in sweetness according to time of year and their quality...as well as your own personal taste.

Pear and Lemon Panna Cotta With A Raspberry Sauce
Prep Time
15 mins
Total Time
3 hrs 15 mins
 
Servings: 6
Ingredients
For the Panna Cotta
  • 3 cups pears enough to make 1 ½ purée
  • 2 tablespoons cold water for pears
  • 1 oz package unflavored gelatin .25
  • 2 tablespoons cold water for the gelatine
  • 1 1/2 cups or 350 ml heavy /double cream
  • 1 cup or 230 ml milk
  • 1/4 cup or 50 g sugar
  • 1 lemon and its zest
  • 1 vanilla bean split and seeds scraped
  • 1 cinnamon stick
  • A pinch of salt
For the Raspberry Sauce
  • 1 1/2 cups or 175 g fresh raspberries
  • 1-2 tablespoons icing / powdered sugar
Instructions
Prepare the pear panna cotta:
  1. Peel , core and chop the pears. Zest and juice 1 lemon. (keep the zest for later)
  2. Heat the pears in a small saucepan with 2 tblsps of water and the juice of 1 lemon. Bring to a simmer over medium heat. Cook until the fruit is tender, about 4-7 minutes, and then allow to cool.
  3. Using a blender ,food processor, or masher, purée the pears until smooth. Pass through a fine mesh sieve and reserve the purée for the Panna Cotta.
  4. Place the remaining 2 tblsp water in a small dish and sprinkle the gelatin over it. Let rest for 5 minutes, until the gelatin is dissolved and softened.
  5. Combine the heavy cream, milk, pear purée, lemon zest, sugar, vanilla seeds and bean, cinnamon stick and salt in a medium saucepan. Heat to a simmer and allow to steep for 5 minutes.
  6. Add the gelatin mixture to the hot cream, stirring until the gelatin dissolves, and then strain through a fine mesh sieve into a large measuring cup with a spout.
  7. Divide mixture into ramekins and refrigerate until chilled and set, approximately 4 hours, although you can make this the day before and leave in the fridge.
Prepare the raspberry sauce:
  1. Wash the raspberries and place in a blender until pureed.
  2. Once blended, taste to see if the raspberries require some icing / powdered sugar, add to taste. I usually add between 1 and 2 tablespoons until the sauce is slightly sweet, but still has a little sourness.
  3. Pass through a sieve to remove the seeds. This will take patience and is easiest done using the back of a spoon and pushing the sauce through.
  4. Pour the sauce into a jug and cover. Leave to keep chilled in the refrigerator.
Recipe Notes

Refrigerate for at least 3 hours. Overnight is best.

Smooth and Creamy Pear and Lemon Pana Cotta with Raspberry Sauce - A wonderful refreshing dessert and easy to make too!

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