Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 2 ripe pears, peeled and sliced
- 1 tablespoon lemon juice
- 1/4 cup chocolate chips
- 1/4 cup chopped hazelnuts
Special equipment needed:
- 6 ramekins or custard cups
- Whisk
- Saucepan
- Blender
- Piping bag (optional)
Step-by-step instructions:
1. In a saucepan, heat the heavy cream, sugar, and vanilla bean over medium heat until the sugar dissolves and the mixture is hot but not boiling.
2. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes until it becomes soft.
3. Remove the vanilla bean from the cream mixture and whisk in the softened gelatin until it dissolves completely.
4. Divide the mixture evenly among the ramekins or custard cups and refrigerate for at least 4 hours or overnight until set.
5. In a blender, puree the sliced pears and lemon juice until smooth.
6. In a small saucepan, melt the chocolate chips over low heat, stirring constantly.
7. Toast the chopped hazelnuts in a dry skillet over medium heat until fragrant and lightly browned.
8. To serve, run a knife around the edge of each panna cotta and invert onto a plate.
9. Drizzle the pear puree and melted chocolate over each panna cotta and sprinkle with toasted hazelnuts.
10. Optional: pipe whipped cream or decorate with additional chocolate or fruit.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Temperature:
Refrigerate until set.
Serving size:
6 servings
Nutritional information:
Calories per serving: 442
Fat per serving: 34g
Carbohydrates per serving: 31g
Protein per serving: 4g
Substitutions for ingredients:
- Substitute half-and-half or milk for heavy cream for a lighter version.
- Use honey or maple syrup instead of granulated sugar.
- Use canned pears or other fruit puree instead of fresh pears.
Variations:
- Add cinnamon, nutmeg, or other spices to the cream mixture for extra flavor.
- Use white chocolate or dark chocolate instead of milk chocolate.
- Top with fresh berries or other fruit instead of pear puree.
Tips and tricks:
- Make sure the gelatin is completely dissolved before adding it to the cream mixture.
- To make it easier to invert the panna cotta, dip the ramekins in hot water for a few seconds before running a knife around the edge.
- Use a piping bag to create a neat and decorative drizzle of chocolate or fruit puree.
Storage instructions:
Store leftover panna cotta in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the panna cotta as it will melt.
Presentation ideas:
Serve on a decorative plate or platter with a sprig of mint or a dusting of powdered sugar.
Garnishes:
Whipped cream, chocolate shavings, fresh fruit, mint leaves.
Pairings:
Coffee, tea, or a sweet dessert wine.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the panna cotta does not set, try adding more gelatin or refrigerating for a longer time.
- If the pear puree is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Use pasteurized eggs if making whipped cream or other toppings.
- Store leftovers in the refrigerator and discard if they have been left out at room temperature for more than 2 hours.
Food history:
Poire Belle Hélène is a classic French dessert that originated in the late 19th century. It consists of poached pears served with vanilla ice cream and chocolate sauce. Panna cotta is an Italian dessert made with cream, sugar, and gelatin that has become popular around the world.
Flavor profiles:
Creamy, sweet, fruity, nutty, chocolatey.
Serving suggestions:
Serve as a light and elegant dessert after a fancy dinner party or as a special treat for a romantic date night.
Related Categories
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Region: French
Taste: Sweet, Fruity, Creamy, Caramelized