Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, pear compote in jelly with panna cotta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pear Compote in Jelly With Panna Cotta is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Pear Compote in Jelly With Panna Cotta is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook pear compote in jelly with panna cotta using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Pear Compote in Jelly With Panna Cotta:

1. Make ready Pear compote in jelly:
2. Get 2 Asian pears
3. Take 200 ml ◯White wine
4. Get 60 grams 〇Sugar
5. Make ready 10 ml 〇Lemon juice
6. Make ready 2 grams Gelatin sheets
7. Take Panna cotta
8. Take 200 ml ●Heavy cream
9. Make ready 200 ml ●Milk
10. Get 30 grams ●Sugar
11. Get 30 grams ●Honey
12. Prepare 6 grams Gelatin sheets

Steps to make Pear Compote in Jelly With Panna Cotta:

1. ✿Make the pear compote✿ Cut the pears into 16 wedges each, and put in a pan along with the 〇 ingredients. Start cooking over high heat.
2. Bring it to a boil to evaporate the alcohol in the white wine, then simmer over a medium heat until the pears become translucent. Skim off any scum too.
3. The pears will become translucent in a few minutes. Turn off the heat and leave to cool in the pan. When it has cooled down to room temperature, transfer the pears with the poaching liquid to a storage container, and chill in the refrigerator.
4. Make the panna cotta: Soak the 6g of gelatin sheets for the panna cotta in for about 20 minutes in water.
5. Heat the ● ingredients over medium heat. Keep stirring until the sugar has completely dissolved, and turn off the heat. Absolutely do not let it boil.
6. Add the soaked gelatin sheets to the panna cotta mixture and dissolve the gelatin completely. Strain the mixture into cups.
7. Cover with lids and chill until set in the refrigerator.
8. Make the jelly: Heat up the syrup from the pear compote; do not let it come to a boil. Add the 2 g of gelatin sheets reserved for the jelly, which have been soaked in water in advance.
9. Pour into a container and place in the fridge until set.
10. Place the pear compote on top of the panna cotta. Add the jelly on top to finish.
11. Here I made 12 small portions.
12. The pear compote is delicious on its own of course.
13. Ready to serve and ENJOY!

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