PANNA COTTA WITH POACHED PEARS

For the Panna Cotta

In a small bowl, bloom the gelatin by sprinkling it over ¼ cup of the cold milk. Let it sit for 5-10 minutes until it wrinkles slightly on the surface. Set aside.

Meanwhile, in a saucepan, over medium-low heat, combine heavy cream, remaining milk, sugar, salt, and the scraped seeds and pod of the vanilla bean.

Heat gently until it just begins to steam. Do not let it boil.

Remove from the heat and pass through a fine mesh sieve into a heatproof glass bowl.

Then, whisk the bloomed gelatin in until fully dissolved.

Let cool slightly, then pour into the molds.

Refrigerate for at least 4 hours, or overnight if you’re the organized type.

For the Pears

Cut pears in half and remove seeds

In a saucepan over medium heat, combine sherry, brown sugar, and the cinnamon stick.

Bring to a gentle simmer.

Add the pears and poach for 20-25 minutes, flipping halfway, until fork-tender and an amber-color.

Let them cool in the poaching liquid- they will keep in your fridge for up to 2 weeks.

For the Serving

Unmold the set panna cotta by inverting onto a plate. Garnish with a dusting of cinnamon, nutmeg, or any other garnish of your preference. Serve cold alongside poached pears and enjoy!