Today a recipe for panna cotta different from usual, with Port wine and caramelized pears. The panna cotta is a dessert spoon to the traditional Italian cuisine but this is a panna cotta decidedly nontrivial, alternative flavour, more adult, suitable to conclude a dinner with friends who do not disdain good drinks: It is flavored with vanilla and Porto, accompanied by Caramelized Pear and chopped almonds. I take the Muffato Nobile di Orvieto Barberani company, a perfect complement for this sweet aromas and textures. The recipe of the cake is not my, I comes from one of the Gambero Rosso cooking school manuals agile, Why inspired me immediately: of course I made a few small additions or subtractions to the recipe to adapt it to my personal taste.
PANNA COTTA WITH THE PORT PERRY CARAMELIZEDPrint This
- 350 ml of cream
- 100 ml whole milk
- 7 grams of gelatin
- 230 grams of sugar
- the rind of half a lemon (untreated) zest
- the seeds of half a vanilla pod
- 3 tablespoons Port
- 3 Williams pears or mature
- a pinch of cinnamon
- 30 grams of butter
- a pinch of salt
- chopped or sliced almonds for garnish
- cinnamon sugar
To prepare the panna cotta with caramelized pears Porto, you must first put the gelatin in water for 15 minutes in a bowl of cold water, until it becomes soft. Put the cream in a saucepan, the milk, 80 grams of sugar, the vanilla seeds and lemon peel and bring to a boil. Turn off the heat and add the isinglass well squeezed, stirring until completely melted. Add the port and mix well. Then filter the mixture and pour it into the molds to the Chinese you have chosen. Allow to cool to room temperature and then let it sit in the refrigerator for at least 4 hours.
Put the butter in a saucepan, salt and sugar and cook until the mixture is slightly caramelized. Peel the pears and cut them into large wedges, then add them to the mixture of sugar and cinnamon together and Cook, turning them gently from time to time, until you hold.
Toast the almonds so they become crunchy. Serve the panna cotta to Porto with cold caramelized pears, accompanied by hot or warm pears and their syrup, garnish the dish with toasted almonds and cinnamon sprinkles. Bon appétit!