Panna Cotta with Olive Caramel and Pear in Syrup
Baking and Desserts | Kazakhstani cuisine
⏳ Time
40 minutes + 3 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
Panna Cotta with Olive Caramel and Pear in Syrup
Ingredients
- Milk - 3 fl oz
- 10% cream - 13 fl oz
- Sugar - 12.7 oz
- Gelatin - 2 pieces
- Vanilla extract - 0 fl oz
- White Chocolate - 5.6 oz
- Glucose Powder - 1.8 oz
- Pitted olives - 3.5 oz
- Dry White Wine - 1 qt
- Cinnamon - 2 pieces
- Star anise - 4 pieces
- Cardamom - 1 tablespoon
- Oranges - 1 piece
- Saffron - ½ g
Step by Step guide
Step 1
Soak the gelatin in 250 milliliters of ice-cold water.
Step 2
Combine the milk and cream and warm them up. Add 30 g of sugar and vanilla powder. Heat the mixture until it's nearly boiling. Add the chocolate to the mixture. Blend it with a mixer.
Step 3
Cool the mixture to 140°F. Add the squeezed gelatin to the milk mixture. Mix well.
Step 4
Chill the panna cotta in an ice bath or in a bowl filled with ice until it reaches a jelly-like consistency, then pour it into 120 ml molds. You can lightly coat the molds with oil beforehand. It's best to leave a little space at the top of the molds. Place in the refrigerator for three hours.
Step 5
Prepare olive caramel. Blend the olives into a puree. Melt 200 grams of sugar and glucose over medium heat. Occasionally brush the edges of the saucepan with a wet brush to prevent the sugar from crystallizing. When the sugar and glucose turn into a golden caramel, carefully add 50 ml of cold water and stir quickly.
Step 6
Slightly cool the caramel, add the olive puree, and simmer over low heat for two to three minutes. Remove from heat and let it cool.
Step 7
Strain the cooled caramel through a sieve.
Step 8
Prepare the pear in syrup. Peel the pear. Cut it in half and remove the core. Place the pear in cold water with lemon. Meanwhile, make the syrup: heat cinnamon, star anise, cardamom, and the zest of one orange in a saucepan. Add wine, saffron, orange juice, and sugar. Once the sugar dissolves and the mixture boils, add the pears to the syrup so they are completely submerged. Cover the syrup with parchment paper to let the pears steam in the syrup. Cook for 8 minutes, then turn off the heat and let it cool to room temperature.
Step 9
Carefully unmold the panna cotta onto a plate by inverting the mold. Garnish the panna cotta with olive caramel and a fan-shaped half of pear. If desired, you can also decorate the panna cotta with a store-bought raspberry fig.
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