5-Star Cardamom Panna Cotta with Poached Pears Recipe
This elegant 5-Star Cardamom Panna Cotta with Pears recipe combines a creamy, fragrant panna cotta infused with warm cardamom and vanilla, paired with tender poached pears simmered in spiced white wine. It’s a sophisticated yet easy-to-make dessert perfect for special occasions or impressing guests with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: European
- Diet: Gluten Free
Ingredients
Scale
For the Cardamom Panna Cotta:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cardamom (or 6 crushed cardamom pods)
- 1 tablespoon vanilla extract
- 2 1/4 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
For the Poached Pears:
- 2 firm Bosc or Anjou pears, peeled, halved, and cored
- 1 1/2 cups dry white wine (or apple juice for alcohol-free version)
- 1/2 cup sugar
- 1 cinnamon stick
- 2 whole cloves
- 1 strip of lemon peel
Instructions
- Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over cold water and let it sit for 5 minutes so it absorbs the water and becomes gelatinous.
- Heat the cream mixture: In a medium saucepan, combine heavy cream, whole milk, granulated sugar, ground cardamom, and vanilla extract. Warm over medium heat while stirring occasionally until the sugar fully dissolves and the mixture is hot but not boiling. Avoid overheating to prevent curdling.
- Incorporate gelatin: Remove the cream mixture from heat and gently stir in the bloomed gelatin until completely dissolved to ensure the panna cotta will set properly.
- Strain and chill: Pour the mixture through a fine sieve into a clean bowl or directly into ramekins/dessert glasses to remove any cardamom seeds or lumps. Cover and refrigerate for at least 4 hours, or until the panna cotta is firm and set.
- Prepare the poached pears: In a separate medium saucepan, combine dry white wine (or apple juice), sugar, cinnamon stick, whole cloves, and lemon peel. Bring the mixture to a gentle simmer, then add the peeled, halved, and cored pears. Poach for 20 to 25 minutes until the pears are tender but still hold their shape.
- Cool and slice: Remove the pears from the poaching liquid and allow them to cool slightly. Slice thinly or dice as preferred for a visually appealing topping.
- Assemble and serve: Once the panna cottas are set, top each with slices of poached pear. Optionally, drizzle some of the reserved poaching syrup over the top to enhance flavor and presentation. Serve chilled for a refreshing dessert.
Notes
- Gelatin can be substituted with agar-agar for a vegetarian version, but use the appropriate conversion as agar sets differently.
- For a non-alcoholic version, substitute white wine with apple juice or pear juice for poaching the pears.
- The panna cotta must chill for at least 4 hours to fully set and achieve the ideal creamy texture.
- Cardamom flavor can be intensified or reduced according to preference, but be cautious as it can become overpowering.
- Store leftovers separately: keep the panna cotta covered in the refrigerator and pears in their syrup to maintain texture and flavor.
Keywords: Cardamom Panna Cotta, Poached Pears, Elegant Dessert, Easy Panna Cotta, Spiced Pear Dessert, Creamy Italian Dessert
