Comments
Greek Yoghurt Panna Cotta with Spiced Pears
Description
Greek Yoghurt Panna Cotta with Spiced Pears is a harmonious blend of creamy, tangy panna cotta and the warm, sweet flavors of poached pears. Starting with a base of smooth panna cotta made from pouring cream, sugar, and Greek yoghurt, this dessert sets a comforting tone. The addition of gold-strength gelatine ensures a perfect consistency, achieving a delicate balance between firmness and a melt-in-your-mouth texture. The pears, poached in a rich muscovado sugar syrup infused with cinnamon sticks, offer a spiced sweetness that complements the creamy panna cotta. Served chilled, each panna cotta is unmolded onto a plate, topped with the soft, spiced pear quarters, and drizzled with the reduced, thickened syrup for an extra touch of sweetness. Chopped walnuts add a crunchy contrast, rounding out each bite with their earthy flavor.
Ingredients
Instructions
-
Prepare Panna Cottas:
Commence the preparation of the panna cottas at least 4 hours prior to serving. In a saucepan over low heat, combine cream and sugar, bringing it to a gentle simmer while stirring until the sugar dissolves completely.
-
Soften Gelatine Leaves:
Meanwhile, immerse the gelatine leaves in a bowl of cold water for a few minutes until they become pliable and slippery.
-
Dissolve Gelatine and Incorporate Yogurt:
After squeezing excess water from the soaked gelatine leaves, add them to the warm cream mixture. Whisk using a balloon whisk until the gelatine dissolves. Then, add yogurt and gently whisk until the mixture becomes smooth.
-
Prepare Cups and Set Panna Cotta:
Swipe the interiors of plastic cups with oil using kitchen paper. If serving in shallow bowls, skip this step. Pour the panna cotta mixture into the cups and refrigerate for 4 hours or overnight to allow them to set.
-
Prepare Cinnamon Pears:
In a saucepan large enough to accommodate the pears, combine water, sugar, and cinnamon sticks over medium heat. Bring the mixture to a simmer, ensuring the sugar dissolves completely.
Note
