Chai panna cotta with vanilla poached pears

Recipe from: 24 August 2015
recipe, dessert, fruit

Ingredients 11
Servings 5
Time 01:00

Ingredients

  • 500
    ml
    cream
  • 500
    ml
    full cream milk
  • 1/2
    cup
    sugar
  • Good pinch of salt
  • 6
    Tbs
    loose leaf Chai Tea
  • 8
    sheets gelatine
  • 2
    l
    cold water to soak the gelatine
  • POACHED PEARS:
  • 3
    pears, cored and sliced into 8 slices
  • 1
    cup
    African Vanilla Bean Drizzle
  • 1
    cup
    water
 

Method

04:00
 

Line a medium sized loaf pan with a volume capacity of more than 1 litre with plastic wrap. Make sure there are no gaps for the liquid to seep under or between the plastic.

Gently heat the cream, milk, sugar and salt to just below boiling point while stirring until the sugar has dissolved, remove from the heat, add the tea leaves and let it infuse for about 8 minutes (tasting the mixture is the best indication when to stop the infusion).

Once the desired infusion strength has been reached pour the mix through a fine sieve to remove all the leaves.

Soak the gelatin leaves in cold water for 5 minutes, wring the sheets out and add the sheets to the warm cream mixture, stir until dissolved and pour into the prepared loaf pan. Let it set in the fridge for at least 4 hours.

Bring the water and drizzle to the boil and add the pear slices, turn down the heat and let it simmer for 20 – 30 minutes until the pears are cooked through. This will depend on the ripeness of the pears.

Remove from the poaching liquid and let the slices cool, bring the poaching liquid to a fast boil and reduce to a thin syrup and let it cool while the panna cotta sets.

When the panna cotta has set, gently turn over onto a serving platter and remove the plastic wrap, spoon the pears on top and serve the syrup on the side or drizzled on top.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: recipe  |  dessert  |  fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.