Panna cotta and poached pear with sage syrup
Ingredients for 4 persons
For the poached pears:
Voor de gepocheerde peren
- 2 pears that are not too ripe
- 100 ml Agropošta sage syrup
- 30 g granulated sugar
- Two sprigs of fresh sage
- 1 cinnamon stick
- 2 star anise
For the panna cotta
- 250 ml whipped cream
- 250 ml whole milk
- 1 sachet Agropošta sage syrup (32 ml)
- 50 g granulated sugar
- 3 gelatine leaves
- 1 tablespoon of cinnamon
- A sprig of fresh sage
- 2 speculaas (famous Dutch Cookie) for garnish
This is a dessert you can prepare very well, as both the pears and the panna cotta need some time. Start with the poached pears. To do this, peel the pears whole, but leave the stems on. Mix the sage syrup with 500 ml of water. Put the sage lemonade, granulated sugar, sage sprigs, cinnamon stick and star anise in a saucepan and bring to the boil. Then add the pears. Bring the liquid to a boil and cover the pan. Let the pears poach on low heat for 30 minutes. Check the pears regularly, they should not get too soft. Then let them cool completely.
For the panna cotta, put the cream, whole milk, granulated sugar, cinnamon and fresh sage in a saucepan. Put the pan over medium-high heat and stir well. Bring to a gentle boil. Meanwhile, soak the gelatine leaves in cold water for five minutes. Place each leaf in a separate bowl so that it can absorb enough water. After five minutes, squeeze out the leaves.
When the cream mixture has come to the boil, pour it through a sieve and then put it back into the pan. Put it on very low heat and carefully stir the gelatine leaves into the mixture. The gelatine leaves should now be completely absorbed. Pour the mixture into a clean bowl and leave to cool completely. Then divide the mixture between four bowls. Place the dishes in the fridge and leave to set for at least four hours or overnight.
Before serving, cut the poached pears in half and turn the speculoos into biscuit crumbs. Serve the panna cotta with the poached pear and biscuit crumbs.