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 to make it set, resulting, once cold, a consistency similar to that of custard .

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

This cream, during the process, can be flavored with vanilla or another extract to our liking, although it is wonderful as it is. But it is also that it gives a lot of play, 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 versioned to our liking.

This recipe for panna cotta with pear and orange coulis is delicious. It wonderfully combines the sweetness of the panna cotta (which we flavored with vanilla) with that of the pear in syrup, playing with both textures. And it ends with an orange coulis that rounds off the flavor in each spoonful.

I won't make you wait any longer, here's the recipe.

Set of two ramekins Emile Henry nº8


For the panna cotta
  • 600 g of cream (35% mg)
  • 3 sheets of gelatin
  • 50 g icing sugar
  • 1 vanilla pod
  • 1 large jar of pears in syrup
  • 6 slices of dehydrated oranges (to decorate)

For the coulis:

  • 3 oranges
  • 200g of sugar


For the panna cotta

  1. Take the pears out of the pot and let them drain. Cut them into brunoise (small cubes).
  2. Open the vanilla pod lengthwise and use a knife to extract the seeds (do it on the part of the blade that is not sharp).
  3. Bring the cream with the icing sugar to a boil over low heat. Add the vanilla seeds, the pod and stir.
  4. Meanwhile, put the gelatin sheets to hydrate in very cold water.
  5. When the gelatin is hydrated, remove it from the water, drain it by squeezing it with your hand and remove the excess water with a little kitchen paper.
  6. Add it to the hot cream, stirring well so that it dissolves and integrates completely. 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 take advantage of it).
  7. Arrange the pear en brunoise in the bottom of the Emile Henry No. 8 Ceramic Ramekins
  8. Gently pour the cream over the chopped pear. Do it little by little 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 temper and chill in the fridge for a minimum of 2 hours.
For the orange coulis:
  1. Squeeze the oranges to collect the juice.
  2. Strain it to remove any remaining pulp and pour it into a saucepan with the sugar. Bring to a boil gently, stirring so that the sugar does not settle at the bottom.
  3. Remove from heat when it begins to thicken and allow to warm.
  4. Store it in an airtight jar in the fridge 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, coating it on top. You can do it with a spoon or with the help of a dosing funnel like De Buyer's.
  2. Garnish with a slice of dehydrated orange and serve.

Pear and orange panna cota


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

One of the richest flavor combinations is that of panna cotta with coulis or red fruit sauce. On the blog you can find the recipe for panna cotta with strawberry sauce and panna cotta with cherry sauce .

Author of the recipe: Emile Henry

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