Yoghurt Panna Cotta with Roasted Pears and Hazelnut

Yoghurt Panna Cotta with Roasted Pears and Hazelnuts Recipe

Ingredients (serve 4 people)

For the yogurt panna cotta

2 gelatin sheets* (3g)

100ml full fat milk

60g cream

60g caster sugar

1 vanilla bean (cut in half lengthwise)

200g Greek yogurt

For the roasted pears

2 pears

10g unsalted butter

2 teaspoons honey

1 handful of hazelnuts (roughly chopped)

honey

1. Put the gelatin sheets in a bowl of cold water to soak until softened.

2. Put the milk, cream, sugar, and cut vanilla bean in a saucepan over a medium heat, Bring to a simmer, stirring to dissolve the sugar. When it is simmering, remove the pan from the heat and discard the vanilla bean. Drain the gelatin well and whisk it in until dissolved. Set aside.

3. Pour the Greek yogurt in a large bowl and stir it a bit. Whisk in the cream and vanilla mixture and stir vigorously until it is smooth and well combined. Divide the mixture between 4 ramekins. Let it cool down completely, cover and put in the fridge to set for at least 5 hours (overnight is even better).

4. When the yogurt panna cotta is set, preheat the oven to 170ºC (150ºC fan). Line a tray with baking parchment. Half the pears lengthwise and scoop the core out with a teaspoon. Place them on the baking tray cut sides up (you can cut a small sliver underneath so the pears sit flat ). Divide the butter between the 4 halves and put it in the centre of each. Drizzle with the honey and put on the middle shelf of the oven to bake for up to 30 minutes or until tender (depending on the ripeness and variety of pears you choose, the cooking time could be less or more so make sure to keep an eye on them). Take the tray out of the oven and leave the pears to cool down a bit before serving.

5. In the meantime, put the hazelnuts in a small frying pan over medium to high heat. Cook and stir frequently until they smell nutty and start browning lightly. Take off the heat and transfer into a small bowl (or they will continue toasting in the pan).

To serve, run a thin knife blade around the inside of the ramekins and delicately turn the panna cotta onto individual dessert plates. Place half a roasted pear on each, sprinkle with toasted hazelnuts and drizzle a little bit of honey on top. Et voilà, dessert is ready!

Notes:

*Make sure to substitute with an ingredient you are familiar with (agar agar for example if you know how to convert it and include it at a different stage of the recipe) for a vegetarian version.

Bon appétit!