Full article

Poire Williams Pannacotta

Posted on: January 10, 2016     |     0 comments

Poire Williams Pannacotta

Fruity pear flavoured pannacotta with a boozy kick & a perfect wobble. This recipe was adjusted to minimise wastage and works well with pouches of pear puree. 


Serves 14

1kg pear puree

100ml Poire Williams liquor

1ltr double cream

1 seeded vanilla pod

140g caster sugar

5 gelatine sheets

 

Slowly heat all ingredients except the gelatine.

Soak the gelatine in cold water.

When the mix is hot, but not boiling add the gelatine and stir.

Cool over an ice bath.

Pour into lightly oiled moulds and set in the fridge for 24 hours.

Serve within 2 days.

Comments (0)

  • There are no comments for this article.

Post a comment

Get your avatar from Gravatar
Image

Need to recruit a new chef? - Talk to us

Advertising