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.
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.
Meanwhile, immerse the gelatine leaves in a bowl of cold water for a few minutes until they become pliable and slippery.
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.
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.
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.