The simple, velvety and creamy panna cotta gets a decidedly autumnal flavour thanks to the combination of pear, cardamom and chocolate sauce!
When in doubt, or I do not have much time in the kitchen to prepare dessert, my choice will always be making panna cotta.
This delicious, super-easy velvety and smooth Italian dessert requires only four ingredients: heavy cream, sugar, vanilla bean, and gelatin.
Yet the reason it is so simple is also the reason for it being so versatile. You can basically compliment it with any flavour by adding another ingredient or topping with a compote, sauce, or fresh fruit.
This smooth and creamy pear panna cotta perfectly incorporates seasonal fall flavours. Topped with a thick chocolate-espresso sauce, it reminds me of the classic Pear Helene, the French dessert consisting of poached pears, vanilla ice cream and chocolate sauce.
Recipe: Pear Panna Cotta with Dark Chocolate-Espresso Sauce
3 ripe pears, peeled, cored, and chopped in small pieces
2 tablespoons lemon juice
4 sheets gelatin
650 ml heavy cream
3 tablespoons maple syrup
1 teaspoon ground cardamom
150 g dark chocolate couverture
250 ml milk
1 tablespoon sugar
1 tablespoon cocoa powder
50 ml espresso
1 teaspoon corn starch
Soak gelatin in cold water for about 10 minutes.
In a small saucepan, bring 450 ml cream and maple syrup to boil. Let simmer for 2-3 minutes.
Puree the pears with the lemon juice.
Add pear puree and cardamom to the cream.
Wring out the gelatin and add to the cream-pear mix. Stir until fully dissolved.
Pour in 6 glasses and refrigerate for at least 4 hours or better overnight.
For the chocolate-espresso sauce, pour remaining cream and milk in a small saucepan. Add sugar and cocoa powder and bring to boil over medium heat. Add chocolate couverture and let dissolve completely.
Mix corn starch and freshly brewed espresso. Add to the chocolate sauce and set aside to let cool completely.
Serve panna cotta topped with the chocolate-espresso sauce.