Panna cotta with pear and orange coulis

Panna cotta is a delicious dessert that, as it is currently prepared, meets a fundamental requirement on these hot days: it does not need an oven for its preparation . Typical of the Italian region of Piedmont, its name does not deceive. Panna cotta literally means cooked cream (or cooked cream) and this is how it is made: from liquid cream that is cooked with sugar, a gelling agent is added so that it sets, resulting, once cold, in a consistency similar to that of flan.

As is and without anything else, it is a truly exquisite dessert in which it is essential to use good quality cream, since it is the ingredient on which the recipe is based.

During the process, this cream can be flavoured with vanilla or another extract to our liking, although it is wonderful as is. But it is also very versatile, since it allows us to accompany it with jams, creams, syrups, fruit... , thus having the possibility of preparing many different desserts, when in reality it is the same dessert adapted to our taste.

This recipe for panna cotta with pear and orange coulis is delicious. It wonderfully combines the sweetness of the panna cotta (which we flavour with vanilla) with that of the pear in syrup, playing with the two textures. And it is finished with an orange coulis that rounds out the flavour in every spoonful.

I won't keep you waiting any longer, here's the recipe.

Set of two Emile Henry ramekins nº8

Ingredients

• 600 g cream (35% mg)
• 3 sheets of gelatin
• 50 g icing sugar
• 1 vanilla pod
• 1 large can of pears in syrup
• 6 slices of dehydrated oranges (for decoration)

For the coulis:

• 3 oranges
• 200 g of sugar

Elaboration

For the panna cotta

1. Remove the pears from the jar and drain them. Cut them into brunoise (small cubes).
2. Open the vanilla pod lengthwise and use a knife to remove the seeds (use the blunt side of the leaf).
3. Bring the cream and icing sugar to a boil over low heat. Add the vanilla seeds and pod and stir.
4. Meanwhile, soak the gelatin sheets in very cold water.
5. Once the gelatin is hydrated, remove it from the water, drain it by squeezing it with your hand and remove excess water with a little kitchen paper.
6. Add it to the hot cream, stirring well to dissolve and fully integrate. Turn off the heat and remove the vanilla pod, but do not throw it away. (At the end of the recipe I explain how to use it).
7. Place the brunoise pear in the bottom of the Emile Henry ceramic ramekins No. 8
8. Gently pour the cream over the chopped pear. Do this slowly so that the pear moves as little as possible and stirring the cream in the saucepan so that the vanilla seeds do not remain at the bottom.
9. Let it cool and chill in the refrigerator for at least 2 hours.

1. Squeeze the oranges to collect the juice.
2. Strain to remove any remaining pulp and pour into a saucepan with the sugar. Allow to simmer gently, stirring to prevent the sugar from settling at the bottom.
3. Remove from heat when it begins to thicken and allow to cool.
4. Store it in an airtight jar in the refrigerator until you are ready to use it.

At the time of serving:

1. Stir the coulis a little and spread a little over each panna cotta, covering it from top to top. You can do this with a spoon or with the help of a measuring funnel such as the one from De Buyer.
2. Garnish with a slice of dehydrated orange and serve.

GRADES:

• Once you have used the vanilla pod to flavour the cream or whipped cream, when you remove it from the saucepan, wash it lightly and dry it well. Store it in an airtight jar filled with sugar to obtain vanilla sugar that you can use in your desserts and drinks.
• You can add a little gelatin to the coulis to obtain a thicker consistency. Depending on the amount you use, you will get different textures that will give your panna cotta a different look on each occasion.
• If you prefer, you can replace the dehydrated orange slices with candied oranges.

One of the most delicious combinations of flavours is panna cotta with coulis or red berry sauce. On the blog you can find the recipe for panna cotta with strawberry sauce and panna cotta with cherry sauce .