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Mushroom recipes

Individual mushroom pies

25 minutes

Lasagne recipes

Open mushroom lasagne

20 minutes

Dried pear and buttermilk panna cotta

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

4 dried pears
3 tablespoons hazelnut liqueur
1 tablespoon powdered gelatine
1/4 cup water
1 cup cream
1/2 cup vanilla sugar
1 cup buttermilk
1 teaspoon cinnamon (optional)

Method

Pour boiling water over the dried pears, drain and dry, then soak in the liqueur. Sprinkle the powdered gelatine over the 1/4 cup water and leave to soften for a few minutes.

Gently heat the cream with the sugar, stirring, but do not allow to boil. Remove from the stove and stir in the softened gelatine. Strain into a jug and allow to cool.

Once cooled, stir in the buttermilk until smooth. Mix in the cinnamon, if using. Drain the pears and add the liqueur to the creamy mixture.

Press a soaked pear onto the side of 4 short glasses, and pour in the mixture. Chill for a few hours or overnight. Garnish with cinnamon sticks.

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Dried pear and buttermilk panna cotta

Dried pear and buttermilk panna cotta

Ingredients

Method