Panna cotta with spices, pears, spicy honey caramel
Ingredients (for 6 to 8 people)
For the Panna cotta
50 cl of whipping cream
25 cl of fresh whole milk
60 g brown sugar
3 sheets of gelatin softened with cold water and wrung out
2 stars of badiane
Some cardamom seeds
1 cinnamon bark
3 cloves
A little black pepper
1 beautiful vanilla pod split and scraped
2 orange zests.
For the pears caramelized
50 cl of water
125 g of sugar
2 pears Conference or Crassane Pass
For finishing
1 cinnamon bark
1 star anise
1 to 2 cloves
Some green cardamom seeds
2 long peppercorns
1/2 vanilla pods
20 g of half-salted butter
20 g of honey
10 cl of whipping cream
Preparation
For the Panna cotta
Bake cold for a few hours spices in milk and cream.
Bring to a boil. Off the heat, add the gelatin, making sure that it is well dissolved.
Pour into the chosen containers and let cool.
A little trick for herbs and spices : lock them in a tea filter. This small process will recover them more easily.
For the pears caramelized
The day before, make a syrup with water and sugar, cook the pears peeled, quartered and lemony. Cool and drain.
For finishing
Crush and sieve cinnamon, star anise, cloves, green cardamom, long pepper and vanilla.
Caramelize in a pan, butter and honey, incorporate pears and the spices. Brown and rid.
Deglaze with the cream.
Reduce the consistency of a caramel and cover pears.
Decorate with bread sticksspices, a star of star anise, etc.
