Pear Purée Panna Cotta
Use Purée Pear, Frozen, Boiron (1kg) to make this recipe. Pear purée gives panna cotta delicate fruit flavour and extra body. Keep the vanilla restrained and add the purée after the gelatine has dissolved so the pear remains the main flavour.
At a glance
- Yield: 6
- Preparation: 15 minutes
- Cooking: 8 minutes
- Chilling or freezing: 5 hours
Ingredients
- 300g pear purée, thawed
- 300ml double cream
- 55g caster sugar
- 4 gelatine leaves, about 8g
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 pinch fine sea salt
Method
- Soak the gelatine in cold water for five minutes.
- Warm the cream, sugar, vanilla and salt until steaming. Remove from the heat and dissolve the squeezed gelatine in it.
- Cool for five minutes, then whisk in the pear purée and lemon juice.
- Divide between six glasses and chill for at least five hours.
- Serve in the glasses for a soft set.
Why this recipe works
Pear has gentle acidity and a subtle aroma, so it benefits from a small amount of lemon and salt. The purée's fruit solids help create a creamy texture without making the dessert heavier.
Practical tips and variations
- Use vanilla lightly so it does not mask the pear.
- Stir thawed purée before measuring.
- If the purée is sweetened, reduce the caster sugar after tasting.
Serving and storage
Cover and refrigerate for up to two days. Do not freeze because the dairy may separate.
Frequently asked questions
Can I unmould pear panna cotta?
This recipe is designed for glasses. Increase the setting agent slightly for a firm moulded version.
Can I add spices?
A small pinch of cardamom or ground ginger works well, but keep it subtle.
Why is my panna cotta grainy?
The mixture may have boiled after the fruit was added or the gelatine may not have dissolved evenly.
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