Today the recipe of a panna cotta with Porto wine and caramelized pears. A different panna cotta recipe than usual, with a complex and refined taste. Panna cotta is a traditional spoon dessert of Italian cuisine. But this is a decidedly non-trivial panna cotta, alternative flavour, more adult. Suitable to end a dinner with friends who do not disdain good drinking: It is flavored with vanilla and Porto, accompanied by Caramelized Pear and chopped almonds.
I combine panna cotta al Porto with pears caramelized with Muffato Nobile di Orvieto of the Barberani company. A perfect complement to this dessert rich in 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.
If you love sweets with fruit, and especially with the peres, have a look to all my DESSERT WITH PEARS and my RECIPES DESSERT SPOON. If you like, Follow me on my YouTube channel. And now I wish you good day.
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
To make panna cotta at porto with caramelized pears, 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!