Panna cotta pear-chocolate

By Meguenni

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Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cost Average budget

Preparation

Step 1

Put the gelatine in a bowl of cold water.

Step 2

Heat the milk and cream with the vanilla and leave to infuse for 5 minutes. Remove the pod.

Step 3

Squeeze the gelatine to remove the excess water and add to the cream. Stir to dissolve the gelatine in the mixture. Pour into individual ramekins.

Step 4

Refrigerate for 3-4 hours.
You can also cool the mix at room temperature, stirring occasionally, to ensure that the mixture remains homogeneous before pouring into the ramekins. Otherwise, the gelatine may sink to the bottom.

Step 5

Just before serving, melt the chocolate with a little milk. Stir.

Step 6

Peel the pears and cut into slices.

Step 7

Soak the cream ramekins in hot water to unmould. Serve the cream domes surrounded by pear slices, coated with warm chocolate sauce.
Sprinkle with cookie crumbs and enjoy!