Vanilla Panna Cotta with Pear Jam

Name: Vanilla Panna Cotta with Pear Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams ripe Bartlett pears, peeled, cored, and cut into 1/4-inch-thick slices; 14 grams teaspoons unflavored powdered gelatin from 2 envelopes; 473 milliliters heavy cream; 118 milliliters sugar; 2 vanilla beans, split lengthwise; 473 milliliters whole milk

The recipe Vanilla Panna Cotta with Pear Jam is ready in around 45 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This recipe makes 10 servings with 297 calories, 4g of protein, and 19g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of bartlett pears, milk, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a dessert.

Instructions

In large bowl, toss together pears and sugar. Cover and refrigerate at least 8 hours or overnight.

Ingredients you will need

Pear

Sugar

Equipment you will use

Bowl

In small bowl, sprinkle gelatin over cream.

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Gelatin

Cream

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Bowl

Let stand until gelatin softens, about 1 minute.

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Gelatin

Meanwhile, in medium saucepan over moderate heat, whisk together milk and sugar. Scrape in seeds from vanilla beans; add beans.

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Vanilla Bean

Beans

Seeds

Sugar

Milk

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Sauce Pan

Whisk

Heat, whisking occasionally, until sugar dissolves, about 2 minutes.

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Sugar

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Whisk

Remove from heat and whisk in cream mixture. Strain through fine-mesh sieve, discarding vanilla beans, then ladle mixture into 8 (4-ounce) ramekins. Cover and refrigerate at least 8 hours or overnight.

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Vanilla Bean

Cream

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Ramekin

Ladle

Sieve

Whisk

In heavy medium saucepan over moderate heat, combine 1/2 cup water and pear mixture. Bring to simmer, uncovered, and cook until pears are tender, about 20 minutes.

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Pear

Water

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Sauce Pan

Transfer mixture to food processor and purée until smooth.

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Food Processor

Transfer jam to medium bowl, cover tightly, and refrigerate until cool, about 1 hour. (Jam will keep, covered, in refrigerator up to 1 week.)

Ingredients you will need

Jam

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Bowl

Run thin sharp knife around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin in bowl of very warm water 6 seconds. Put plate over ramekin, then invert panna cotta onto plate, gently lifting off ramekin. Repeat to unmold remaining panna cottas. Top each with 1/4 cup pear jam and serve.

Ingredients you will need

Water

Pear

Dip