Espresso Pear Panna Cotta

Ingredients
1/2 cup strong coffee
1/3 cup sugar
1 medium pear
1 1/2 cup whipping cream
1 1/2 cup milk
1/3 cup brown sugar
1 vanilla bean (or 2 tsp vanilla extract)
3 Tbs milk
3 tsp powdered gelatin


Heat coffee and sugar over medium heat until sugar dissolves. Slice pears into 1 cm thick slices. Add pear slices to coffee mixture and cook over medium heat until soft (10-20 minutes) and syrups has thickened slightly. Remove from heat and place pear slices in the bottom of 4 small bowls or ramekins. Evenly distribute syrup over pears.

In a medium sauce pan, combine cream, milk, brown sugar and contents of vanilla bean. Heat until boiling on medium high, then remove from heat. Meanwhile, combine 3 Tbs milk and powdered gelatin. Stir until gelatin has dissolved. Whisk gelatin mixture into cream mixture, and set aside to cool.


When cream mixture has cooled, evenly distribute between bowls. Cover with plastic wrap, be careful not to let the panna cotta touch the plastic wrap. Refrigerate for 4-6 hours or overnight.

To serve, place each bowl in a larger bowl of hot water to loosen the edges. Place a small plate on top of the bowl, and quickly invert.



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Adapted from a spicyicecream recipe.