5-Star Cardamom Panna Cotta with Poached Pears Recipe

Introduction

This elegant 5-Star Cardamom Panna Cotta with Pears combines creamy, spiced panna cotta with delicate poached pears for a sophisticated dessert. It’s surprisingly easy to prepare and perfect for impressing guests or treating yourself.

Ingredients

• 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
• 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

1. Step 1: Bloom the gelatin by sprinkling it over the cold water in a small bowl. Let it sit for 5 minutes until it softens.
2. Step 2: In a saucepan, combine the heavy cream, milk, sugar, cardamom, and vanilla extract. Warm over medium heat, stirring gently until the sugar dissolves and the mixture is hot but not boiling.
3. Step 3: Remove the cream mixture from heat and stir in the bloomed gelatin until it is fully dissolved.
4. Step 4: Strain the mixture through a fine sieve to remove any cardamom seeds or clumps. Pour into ramekins or dessert glasses and chill for at least 4 hours or until set.
5. Step 5: To prepare the poached pears, combine white wine (or apple juice), sugar, cinnamon stick, cloves, and lemon peel in a medium saucepan. Bring to a simmer over medium heat.
6. Step 6: Add the pear halves to the simmering liquid and poach for 20 to 25 minutes, or until the pears are tender when pierced with a fork.
7. Step 7: Remove pears from the liquid and let them cool. Once cool, slice thinly or dice for topping the panna cotta.
8. Step 8: To serve, top each panna cotta with slices of poached pear and drizzle with some of the poaching syrup for extra flavor.

Tips & Variations

• For a stronger cardamom flavor, lightly crush cardamom pods instead of using ground cardamom.
• Use apple juice instead of white wine to make the poached pears alcohol-free and family-friendly.
• Chill the panna cotta mixture overnight for a firmer texture and deeper flavor melding.
• Add a splash of brandy or dessert wine to the poaching liquid for an adult twist.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. Keep the poached pears separate in an airtight container with some poaching syrup and refrigerate for up to 2 days. Serve chilled and gently warm the syrup before drizzling if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, the panna cotta can be made and chilled up to 2 days in advance, and the pears can be poached a day earlier. This makes it ideal for entertaining.

What can I use if I don’t have gelatin powder?

You can substitute gelatin sheets, typically one sheet for every 1 teaspoon of gelatin powder. Soften sheets in cold water before dissolving in the warm cream mixture.

5-Star Cardamom Panna Cotta with Poached Pears Recipe

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4.9 from 142 reviews

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.

• Author: Viktoria
• 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 1x2x3x

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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