Cinnamon amaretto pannacotta
For some reason pannacotta has the name of being a difficult dessert… But to be honest they don’t come any simpler than these! Making the dessert is literally just ten minutes of your time. The waiting on the other hand takes anywhere from at least four hours. What can go wrong with pannacotta? I think the biggest hurdle is the fact that it is not set enough. If I make a pannacotta and am a little stretched for time I will just put it in a glass. Like I did here.
It saves you having the pannacotta collapse at the moment you turn it over. I don’t like too much gelatin, so I never use more than 3 sheets of it. And that means that you will have to give it time before it is properly set. At least four hours and preferably the whole night. Ideal if you have guest because you save yourself the stress of a last minute dessert and you can make it the day before!
I served this pannacotta with poached pears in verjus met cinnamon and cardemom
Cinnamon amaretto pannacotta
- 500 ml whipping cream
- 125 ml milk
- 3 cinnamon sticks
- 1/2 teaspoon ground cinnamon
- 40 g sugar
- 3 sheets gelatin
- 2 tablespoons amaretto
Poached pears in verjus
- 1 kg Wilder Gieseman pears or another pear that can be poached
- 1 cup verjuice
- 3 star anise
- 3 sticks cinnamon
- 6 green cardamom pods crushed
- 1 pomegranate juice only
- 3 tablespoons sugar use sugar to taste and depending on the sweetness of the pears
- Bring the milk, cream, cinnamon sticks, ground cinnamon and sugar on medium heat to the boil, take the pan of the fire and leave to stand for about an hour to infuse the flavors into the cream.
- Soak your gelatin leaves for 5 minutes in cold water until they are soft. Slowly heat the cream mixture on low heat. Squeeze the water out of the gelatin leafs and still them into the warm cream until they dissolve. Add the amaretto en put the liquid through a sieve. Pour your pannacotta into 6 ramekins or other forms and leave them in the fridge for at least 4 hours to firm up.
- Poached pears in Verjus
- Peel and core the pears.
- Put the pears in a pan that is big enough to hold the pears plus poaching liquid. Add the verjuice, the sugar, the pomegranate juice, the cardamom, staranise and cinnamon and top with water until the pears are almost covered but not quite.
- Bring to the boil and cook until the sugar is dissolved. Turn the heat down and let it simmer until the pears are done. This really varies a lot depending on the type of pear you use. For the Wilder Giesseman pear that I used it was stated it should cook 1 1/5 hr but mine were done after 20 minutes! So check regularly if they are soft enough. Once cooked let the pears cool in the liquid. If the liquid is still too thin you can remove the pears and cook the liquid down a little further until it becomes syrupie..
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.