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Pear panna cotta in a glass
Refreshing Italian dessert with pear puree and slices

Pear & Vanilla Panna Cotta

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
This dessert is an elegant greeting to autumn. The delicate, grainy texture and floral scent of pear perfectly complement the rich, neutral cream base. The secret lies in the layers: the cream must be firm enough to hold the fruit crown, yet soft enough to cut easily with a spoon.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 4 hrs 40 mins
🍽️ Servings 4 servings
🔥 Calories 395 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Medium saucepan
  • Blender (for puree)
  • Strainer
  • Glasses
  • Cutting board and knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatin sheets in ice-cold water for 5-10 minutes.

Tip: Sheets must be fully submerged.
2 ✓

Heat cream and sugar in a saucepan over medium heat until sugar melts and liquid steams (approx 175°F). Stir in vanilla.

Tip: Do not boil, or the cream will taste 'cooked'.
3 ✓

Remove from heat, squeeze gelatin, and stir into cream until fully dissolved.

Tip: In hot liquid, gelatin molecules disperse.
4 ✓

Strain, pour into glasses. Let cool, then refrigerate for at least 4 hours.

Tip: If you want to unmold it, lightly grease the molds with neutral oil.
5 ✓

Make the sauce: warm the pear puree with water and a few drops of lemon juice just until lukewarm. If chunky, blend until smooth.

Tip: Heat softens the fruit fibers and intensifies flavor.
6 ✓

Once the cream is set (jelly-like), spoon the completely cooled pear puree on top.

Tip: Adding it warm would melt a crater into the cream.
7 ✓

Before serving, slice fresh pear, dip in lemon juice (to stay white), and garnish. Grate a little lemon zest on top.

Tip: Lemon oils freshen up the rich cream flavor.

Recipe FAQ

The pear is turning brown.
Pear flesh oxidizes when exposed to air. Drizzle with lemon juice immediately after cutting!
It won't come out of the mold.
Dip the bottom of the mold in warm water for a few seconds, then flip onto a plate. Be careful not to melt it!

Ingredients

  • 2 cups Heavy Cream
  • 1/3 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 4 sheets Gelatin (Silver grade)
  • 2/3 cup Pear Puree (or 2 ripe pears, blended)
  • 1 whole Pear (for garnish)
  • 1 whole Lemon (juice and zest)
  • 3 tbsp Water (to thin the puree)