Toasted-Almond Panna Cotta with Maple Roasted Pears

Name: Toasted-Almond Panna Cotta with Maple Roasted Pears
Yield: serves 6
Ingredients: 2 cups whole raw almonds; 2 cups heavy cream; 1/2 cup sugar; 1 vanilla bean, halved lengthwise; Pinch of kosher salt; 4 gelatin sheets or one 1/4-ounce envelope powdered unflavored gelatin (2 teaspoons); 2 1/2 cups buttermilk; Maple Roasted Pears (recipe follows); Candied almonds; Nonstick spray; 3 ripe but firm pears, such as Comice or red or green Bartletts; 1/4 cup molasses; 1/4 cup packed dark brown sugar; 1/4 cup maple syrup; 3 tablespoons brandy or bourbon; 1/2 teaspoon pure vanilla extract

December 9, 2011

In the scheme of desserts, panna cotta is not only one of the lightest, it’s thankfully also one of the easiest and fastest to prepare. The eggless custard sets with gelatin, but what really matters is the quantity used. If you have a heavy hand, then the result is more like cement Jell-O than melt-in-your-mouth. The infusion of the almonds adds a nutty-creamy flavor that’s satisfying without being cloying. Roasted pears set the whole thing off with a balance of texture and fruitiness.

Recipe notes

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