- For the panna cotta:
- 3 gelatine leaves
- 1 cup cream
- 1 cup milk
- 2 T brandy
- 3½ T sugar
- For the poached pear:
- 212 g sugar
- 1 cup water
- 2 t ground cinnamon (or 1 stick)
- 1 t ground cardamom (or 5 pods)
- 1 pear, peeled, seeded and diced
- bee pollen, to garnish (optional)
1. To make the panna cotta, soak the gelatine leaves in cold water for 4–6 minutes, or until soft. Heat the cream and milk in a saucepan.
2. Squeeze out the excess water from the gelatine and add to the cream mixture. Stir gently until the gelatine has dissolved.
3. Pour into a container and chill for 2 hours.
4. To make the cinnamon-poached pear, heat the sugar and water in a saucepan over a low heat, stirring until all the sugar has dissolved.
5. Add the spices and stir until combined, then increase the heat to a light simmer and cook for 10 minutes.
6. Pour the syrup into a container and add the pear. Allow to cool, then chill for 2 hours or more. If the pear is large and you prefer it soft, you can cook it in the syrup for a couple of minutes and then cool it down.
7. To serve, place the pear on top of the panna cotta and finish off with some of the cinnamon syrup and bee pollen, if using.
Photograph: Toby Murphy
Production: Abigail Donnelly