Joanna Gaines's Panna Cotta with Spiced Pear

Panna Cotta with Spiced Pear

byJoanna Gaines
Total 2 hours and 35 minutes (includes cooling time)
Active 30 mins
Makes 6 servings
Panna Cotta
  • 2 cups half-and-half
  • 1 tablespoon plus 1 teaspoon unflavored powdered gelatin (two .25-ounce packets)
  • 1/4 cup sugar
  • 3/4 cup heavy cream
  • 1/4 cup maple syrup
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla bean paste
Spiced Pear Topping
  • 1 tablespoon salted butter
  • 1 bosc pear, peeled, cored and diced small
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
    1. In a large saucepan, bloom the gelatin by sprinkling it evenly over the half-and-half. Quickly stir to combine and let sit for 5 minutes.
    2. Gently warm the gelatin mixture over medium-low heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.
    3. Add the sugar, reduce the heat to low, and stir just until the sugar dissolves, about 2 minutes. You don’t want the mixture to get too warm.
    4. Remove from the heat and add the heavy cream and maple syrup. Stir to combine. Let cool slightly, 5 minutes.
    5. Add the buttermilk and vanilla bean paste.
    6. Pour into six 6-ounce glasses of your choice and chill in the refrigerator until firm, 1 to 2 hours.
    7. For the pear topping: In a medium nonstick skillet, melt the butter over medium-high heat. Add the pear and sugar and cook until the pear is just softened, about 2 minutes. The goal is to keep some of the crunch from the pear, so we’re left with a nice texture.
    8. Add the lemon juice, maple syrup, vanilla, and cinnamon. Cook until the flavors meld, 1 minute. Let cool slightly, 5 minutes.
    9. Serve the panna cotta topped with the spiced pears.