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PANNA COTTA WITH POACHED PEARS

cook:

4 h 15 min

Picture for Panna Cotta with Poached Pears

Last minute panna cotta and poached pears dessert.

4 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Panna Cotta

For the Panna Cotta

heavy cream

1 ½ cups heavy cream

whole milk

1 cup whole milk

(7 g) envelope unflavored powdered gelatin

1 (7 g) envelope unflavored powdered gelatin

vanilla extract

1 tsp vanilla extract

vanilla bean seeds and pod

1 vanilla bean seeds and pod

granulated sugar

75 g granulated sugar

of salt

pinch of salt

For the Pears

For the Pears

pears, peeled, halved, cored

3 pears, peeled, halved, cored

sweet sherry

2 cups sweet sherry

brown sugar

½ cup brown sugar

cinnamon stick

1 cinnamon stick

For the Serving

For the Serving

almond

almond

cinnamon

cinnamon

TOOLS

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish tiny whisks

Babish tiny whisks

Babish mini prep bowls

Babish mini prep bowls

fine mesh sieve

fine mesh sieve

Babish mixing bowl

Babish mixing bowl

Babish glass bowl

Babish glass bowl

Babish saucepan

Babish saucepan

round mold or panna cotta mold

6 round mold or panna cotta mold

fridge

fridge

culinary butane

culinary butane

serving plate

serving plate

Babish Chef's knife

Babish Chef's knife

Babish cutting board

Babish cutting board

DIRECTIONS

1.

For the Panna Cotta

1.

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.

(7 g) envelope unflavored powdered gelatin

(7 g) envelope unflavored powdered gelatin

whole milk

¼ cup whole milk

Babish mini prep bowls

Babish mini prep bowls

Babish measuring cups and spoons set

Babish measuring cups and spoons set

2.

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.

heavy cream

1 ½ cups heavy cream

whole milk

¾ cup whole milk

granulated sugar

75 g granulated sugar

of salt

of salt

vanilla bean seeds and pod

vanilla bean seeds and pod

Babish saucepan

Babish saucepan

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish tiny whisks

Babish tiny whisks

3.

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

For the Panna Cotta

For the Panna Cotta

Babish saucepan

Babish saucepan

4.

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

For the Panna Cotta

For the Panna Cotta

fine mesh sieve

fine mesh sieve

Babish glass bowl

Babish glass bowl

Babish tiny whisks

Babish tiny whisks

5.

Then, whisk the bloomed gelatin in until fully dissolved.

(7 g) envelope unflavored powdered gelatin

1 (7 g) envelope unflavored powdered gelatin

Babish tiny whisks

Babish tiny whisks

Babish glass bowl

Babish glass bowl

6.

Let cool slightly, then pour into the molds.

For the Panna Cotta

For the Panna Cotta

round mold or panna cotta mold

6 round mold or panna cotta mold

7.

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

For the Panna Cotta

For the Panna Cotta

round mold or panna cotta mold

6 round mold or panna cotta mold

fridge

fridge

8.

For the Pears

1.

Cut pears in half and remove seeds

pears, peeled, halved, cored

pears, peeled, halved, cored

Babish Chef's knife

Babish Chef's knife

2.

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

sweet sherry

2 cups sweet sherry

brown sugar

½ cup brown sugar

cinnamon stick

cinnamon stick

Babish saucepan

Babish saucepan

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish tiny whisks

Babish tiny whisks

3.

Bring to a gentle simmer.

Babish saucepan

Babish saucepan

4.

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

pears, peeled, halved, cored

3 pears, peeled, halved, cored

Babish saucepan

Babish saucepan

5.

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

For the Pears

For the Pears

Babish saucepan

Babish saucepan

6.

For the Serving

1.

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!

cinnamon

cinnamon

For the Panna Cotta

For the Panna Cotta

For the Pears

For the Pears

serving plate

serving plate

culinary butane

culinary butane

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