3 leaves unflavoured gelatine
¾ cup milk
1 ¼ cup whipping cream
½ cup sugar
1 ½ tsp vanilla
In a small bowl, soak leaves of gelatine in ¼ cup of the milk. Let bloom for 3 to 5 minutes until softened.
In a large saucepan, combine remaining milk, cream and sugar. Heat and stir over medium heat until sugar is dissolved and mixture is hot. Remove from heat and add vanilla. Add gelatine mixture and mix well. Strain into a large liquid measure. Pour into four ¾ cup ramekins. Chill for several hours or overnight, until set.
To unmold , dip underside of ramekins into hot water for about 15 seconds, then turn over and gingerly coax Panna Cotta onto serving plates. Serve with slices of poached pear and a drizzle of the reduced poaching liquid. (Shown also with tuile caramelized roasted chestnuts).
1 cup red wine
1 cup sugar
1/3 cup water
2 medium pears, peeled and quartered
In a medium pot, combine red wine, sugar and water. Heat over medium, stirring until sugar is dissolved. Add pears. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, for 20-25 minutes, gently turning pears from time to time. Remove pears and continue reducing liquid down to the consistency of a glaze. Chill pears and liquid for several hours or overnight.