with chi-chi pears in grenadine
1 envelope granulated gelatin
3 tablespoons water
1 3/4 cups milk
1 3/4 cups heavy cream
Scant 1/2 cup sugar
3 ounces white chocolate, coarsely chopped
1 teaspoon vanilla extract
4 cups water
2 cups sugar
3 tablespoons grenadine
3 small firm pears, peeled
- Lightly butter 6 individual ramekins.
- Make the panna cotta. In a small bowl, sprinkle the gelatin over the water until it softens and swells. Heat the milk and cream in a saucepan, but do not boil. Remove from the heat. Whisk the gelatin and sugar into milk until dissolved. Pour the milk mixture over the white chocolate and vanilla in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then whisk to combine. Divide the mixture equally among the prepared ramekins. Cover and chill overnight.
- Prepare the pears. In a heavy-bottomed pot, bring the water and sugar to a boil. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Stir in the grenadine. Add the pears and enough water to keep the pears submerged in the syrup. Simmer until the pears are knife-tender, about 12 minutes. Remove the pears from the poaching liquid, cover, and chill overnight. Continue simmering the poaching liquid until it is reduced to a thin syrup. Chill syrup overnight.
- To serve, run a kitchen towel under hot water and fold in half on a work surface. Place the ramekins on top to help loosen the custard. With a sharp knife, loosen the custard from the sides of the dishes and invert each ramekin onto a dessert plate. Spoon a little grenadine syrup over each custard and top with poached pear slices.
Quantity: 6 servings