Panna cotta at the port with caramelized pears

Panna cotta at the port with caramelized pears

Oggi la ricetta di una panna cotta con vino Porto e pere caramellate. Una ricetta di panna cotta diversa dal solito, dal gusto complesso e raffinato. La panna cotta è un dolce al cucchiaio tradizionale della cucina italiana. Ma questa è una panna cotta decisamente non banale, alternative flavour, more adult. Adatta a concludere una cena tra amici che non disdegnano il buon bere: It is flavored with vanilla and Porto, accompanied by Caramelized Pear and chopped almonds.

Io abbino la panna cotta al Porto con pere caramellate al Muffato Nobile di Orvieto dell’azienda Barberani. Un perfetto complemento per questo dolce ricco di aromi e consistenze. 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.

Se amate i dolci con la frutta, e soprattutto con le pere, 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.


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  • 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


Per preparare la panna cotta al Porto con pere caramellate, 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!

Panna cotta at the port with caramelized pears


Panna cotta at the port with caramelized pears

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Anna January 7, 2015 at 15:41

Dear Ada,
first to enter the new year greetings.
Then I wanted to tell you, I made your Panna cotta al Porto.
Perfect presentation, I'm proud of me, but the panna cotta came out tasting very compact, almost rubbery, creamy not like yours. Where did I go wrong not. The perfect flavor, and very fragrant, but not soft. 🙁
I replaced the port, not having at home, with mulled wine or standing.
I'll try. Anna Kiss

Sicilians creative in the kitchen January 7, 2015 at 15:53

Hi Anna, maybe too much gelatin, because it also depends on brand. Decrease the amount to 6 grams if you use quality of gold sheets (type Paneangeli), who are the most sold in supermarkets and have greater power than other thickener. Sometimes with fish glue also I have bad surprises, now I found a brand that gives me no guarantees, with sheets of 2 grams each. Try again and let me know if he gets creamier, I think it's really just a matter of dose of isinglass. Happy new year dear!

Mila November 14, 2014 at 11:27

Beautiful recipe, cool but at the same time of the season

Sicilians creative in the kitchen November 14, 2014 at 17:13

Hi Thousand thanks!!!!


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