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

  5. Place the remaining 2 tablespoons of water in a small dish and sprinkle the gelatin over it. stirring until the gelatin is dissolved and softened. *Do this last minute when the cream mixture is steeping.

  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.