Ingredients
For the Lemon Panna Cotta
- 400 ml double cream
- 150 ml whole milk
- 80 g caster sugar
- Finely grated zest of 1 lemon
- Juice of ½ lemon
- 1 tsp vanilla extract
- 2 gelatine leaves (or 1½ tsp powdered gelatine)
For the Poached Pears
- 3 ripe but firm pears, peeled, halved, and cored
- 500 ml water
- 150 ml white wine (optional – or replace with more water)
- 120 g sugar
- Zest and juice of 1 lemon
- 1 cinnamon stick
- 2 star anise (optional)
- ½ vanilla pod or 1 tsp vanilla extract
Salted caramel
- 250g cream
- 170g caster sugar
- 250g dark brown sugar
- 400g butter
- 5 g salt
Method
- Soak the gelatine leaves in cold water for 2 minutes until soft.
- In a saucepan, heat the cream, milk, sugar, and lemon zest over medium heat until steaming (do not boil).
- Remove from heat; stir in lemon juice and vanilla.
- Squeeze the water from the gelatine and stir it into the hot cream until dissolved.
- Strain through a fine sieve for smoothness.
- Pour into glasses and chill for at least 4 hours (or overnight) until set.
Poached pears:
- Combine water, wine, sugar, lemon zest and juice, cinnamon, star anise, and vanilla in a pan.
- Bring to a gentle simmer, then add the pear halves.
- Simmer for 15–20 minutes, turning occasionally, until tender but still holding shape.
- Remove pears; reduce the syrup slightly if you'd like it thicker. Cool completely.
- Serve in glasses: Slice the poached pears and arrange alongside or on top. Spoon over a little of the poaching syrup to glaze.
- Garnish with lemon zest or a few toasted almonds for crunch.
Chef's Tip: If serving for an event, make both parts a day ahead — the panna cotta will hold beautifully and the pears taste even better after resting in their syrup overnight.
Salted caramel:
- Put a medium saucepan on the heat.
- Get your pan hot, and gradually add sugar bit by bit into saucepan, melting a little at a time.
- Be careful not to crystallise the sugar as it will get extremely hot. Never touch melted sugar with your finger.
- Once all the sugar is melted, take the pan off the heat and add the heated cream.
- Keep whisking and it will clump a little, but don't worry, it will come back smooth.
- Take off the heat and whisk in diced cold butter.
- Once all the butter is melted, it is better to pass through a sieve as there may be large bits of sugar.
- Set aside to go cold.
