Ingredients: |
Ingredients: Panna Cotta
2 cups half-and-half
1 Tbsp+1 tsp unflavored powdered gelatin (two .25-oz packets)
¼ cup sugar
¾ cup heavy cream
¼ cup maple syrup
¼ cup buttermilk
½ tsp vanilla bean paste
Spiced Pear Topping
1 Tbsp salted butter
1 bosc pear, peeled, cored and diced small
1 Tbsp sugar
1 tsp lemon juice, freshly squeezed
1 tsp maple syrup
1 tsp pure vanilla extract
¼ tsp ground cinnamon
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Directions: |
Directions:In a large saucepan, bloom the gelatin by sprinkling it evenly over the half-and-half. Quickly stir to combine and let sit for 5 min.
Gently warm the gelatin mixture over med-low heat just until the gelatin dissolves, but the milk does not boil, about 2 min.
Add the sugar, reduce the heat to low, and stir just until the sugar dissolves, about 2 min. You don’t want the mixture to get too warm.
Remove from the heat and add the heavy cream and maple syrup. Stir to combine. Let cool slightly, 5 min.
Add the buttermilk and vanilla bean paste.
Pour into six 6-oz glasses of your choice and chill in the refrigerator until firm, 1-2 hours.
For the pear topping: In a medium nonstick skillet, melt the butter over medium-high heat. Add the pear and sugar and cook until the pear is just softened, about 2 min. The goal is to keep some of the crunch from the pear, so we’re left with a nice texture.
Add the lemon juice, maple syrup, vanilla, and cinnamon. Cook until the flavors meld, 1 min. Let cool slightly, 5 min.
Serve the panna cotta topped with the spiced pears. |
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