Prepare panna cotta with a delicate pear compote. Learn how cream is set with gelatin, how to create a smooth chilled texture and how to balance fruit with a restrained aromatic finish.
Make the Panna Cotta: In a medium saucepan, combine the cream, sugar and grated tonka bean. Bring the mixture just to a over moderate heat. Remove from the heat, cover and let steep for 15 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened for about 5 minutes.
Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. Pour the Panna Cotta mixture into 4x 4-ounce ramekins or glasses and let cool to room temperature. Refrigerate until the Panna Cotta is set but still jiggles, for at least 3 hours.
Make the pear : In a medium saucepan, place the pear together with sugar, and water; toss together. Bring to a simmer and cook for 10 minutes. Remove from the heat, and allow it to cool.
Serve: Serve in the ramekins or glasses with pear compote over the top; garnish with a mint
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Taste as you build this dish and adjust the seasoning at each stage — that habit alone will improve almost anything you cook. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
