Espresso panna cotta with pears

Panna cotta is essentially boiled cream, but this one is given a lift with coffee and fresh pears.

Ingredients

• 80ml ( cup) espresso coffee
• 75g caster sugar
• 1 ripe pear, sliced in half vertically
• 280ml milk
• 10ml (2 tsp) powdered gelatine
• 250ml (1 cup) cream
• 60ml ( cup) brown sugar
• 5ml (1 tsp) vanilla extract

Method

Place the coffee and caster sugar in a small saucepan over low heat and stir to dissolve the sugar. Add the pears and cook for 10-15 minutes, or until tender and the syrup has thickened slightly. Remove the pears and place on the base of two individual greased dishes. Pour over the syrup and allow to cool.

Sprinkle the gelatine over 30ml (2tbsp) of the milk in a small bowl and stir to combine. Allow to stand for two to three minutes.

Place the cream, the remaining 1 cup of milk, brown sugar and vanilla in a saucepan. Stir over a medium heat and bring to the boil. Remove from heat, add the gelatine mixture and whisk to combine. Set aside to cool.

Pour the cream mixture over the pears and syrup. Refrigerate for 4-6 hours, or until set. Invert onto plates, bring back to room temperature and serve.

Serves 2