Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pear compote in jelly with panna cotta. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pear Compote in Jelly With Panna Cotta is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Pear Compote in Jelly With Panna Cotta is something that I have loved my whole life. They’re fine and they look wonderful.
Great recipe for Pear Compote in Jelly With Panna Cotta. I wanted to enjoy eating some pears that were a bit lacking just as-is. Even pears that are not so sweet will become amazingly delicious when poached like this. Great recipe for Pear Compote in Jelly With Panna Cotta.
To begin with this particular recipe, we must first prepare a few components. You can cook pear compote in jelly with panna cotta using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Pear Compote in Jelly With Panna Cotta:
- Get Pear compote in jelly:
- Make ready 2 Asian pears
- Make ready 200 ml ◯White wine
- Make ready 60 grams 〇Sugar
- Prepare 10 ml 〇Lemon juice
- Take 2 grams Gelatin sheets
- Get Panna cotta
- Make ready 200 ml ●Heavy cream
- Make ready 200 ml ●Milk
- Take 30 grams ●Sugar
- Get 30 grams ●Honey
- Take 6 grams Gelatin sheets
While the panna cotta chills, place the pears, sugar and lemon juice in a small saucepan over medium heat. Cover and cook, stirring occasionally, until the pears are very tender and begin to break down. For dried cherry-pear-thyme compote: In a saucepan, combine all ingredients and bring to soft boil. To serve, top honey chevre panna cotta glasses with dried cherry-pear-thyme compote.
Instructions to make Pear Compote in Jelly With Panna Cotta:
- ✿Make the pear compote✿ Cut the pears into 16 wedges each, and put in a pan along with the 〇 ingredients. Start cooking over high heat.
- Bring it to a boil to evaporate the alcohol in the white wine, then simmer over a medium heat until the pears become translucent. Skim off any scum too.
- The pears will become translucent in a few minutes. Turn off the heat and leave to cool in the pan. When it has cooled down to room temperature, transfer the pears with the poaching liquid to a storage container, and chill in the refrigerator.
- Make the panna cotta: Soak the 6g of gelatin sheets for the panna cotta in for about 20 minutes in water.
- Heat the ● ingredients over medium heat. Keep stirring until the sugar has completely dissolved, and turn off the heat. Absolutely do not let it boil.
- Add the soaked gelatin sheets to the panna cotta mixture and dissolve the gelatin completely. Strain the mixture into cups.
- Cover with lids and chill until set in the refrigerator.
- Make the jelly: Heat up the syrup from the pear compote; do not let it come to a boil. Add the 2 g of gelatin sheets reserved for the jelly, which have been soaked in water in advance.
- Pour into a container and place in the fridge until set.
- Place the pear compote on top of the panna cotta. Add the jelly on top to finish.
- Here I made 12 small portions.
- The pear compote is delicious on its own of course.
For dried cherry-pear-thyme compote: In a saucepan, combine all ingredients and bring to soft boil. To serve, top honey chevre panna cotta glasses with dried cherry-pear-thyme compote. Serve with Greek honey cookies to add crunch. Set the compote to cool down completely. Seal in a jar and refrigerate until ready for the Panna Cotta.
So that is going to wrap this up for this special food pear compote in jelly with panna cotta recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
