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Recipe of the month – March

Recipe book

Vanilla panna cotta with poached pear

Delicious light creamy dessert


  • 2 ½ gelatine sheets
  • 60g caster sugar
  • 150ml milk
  • 400ml double cream
  • 1tsp vanilla extract
  • 1 pear


1. Place the sheets of gelatine in cold water for around 5 mins.

2. Add the milk, sugar, vanilla, and cream to a pan and bring to a simmer then take off the heat and squeeze all the water out of the gelatine and add to the cream. Mix and whisk together. 

3.Once this step is done pour into ramekins or tin foil moulds and place in the fridge to set for around 4 hours.

4.While the panna cottas are setting you can poach the pears.

5.In sugar water place the pear that has been peeled into the water and let gently boil for 20-25mins or until soft all the way through.

6.Once soft all the way through, drain the water and let the pear chill in the fridge for around 30-40 mins.

7.To serve place the ramekin into hot water for a few seconds then turn up onto a plate and slowly lift to release the panna cotta and then add your poached pear. This can be added in slices or whole.


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