✿Make the pear compote✿ Cut the pears into 16 wedges each, and put in a pan along with the 〇 ingredients. Start cooking over high heat.
Bring it to a boil to evaporate the alcohol in the white wine, then simmer over a medium heat until the pears become translucent. Skim off any scum too.
The pears will become translucent in a few minutes. Turn off the heat and leave to cool in the pan. When it has cooled down to room temperature, transfer the pears with the poaching liquid to a storage container, and chill in the refrigerator.
Make the panna cotta: Soak the 6g of gelatin sheets for the panna cotta in for about 20 minutes in water.
Heat the ● ingredients over medium heat. Keep stirring until the sugar has completely dissolved, and turn off the heat. Absolutely do not let it boil.
Add the soaked gelatin sheets to the panna cotta mixture and dissolve the gelatin completely. Strain the mixture into cups.
Cover with lids and chill until set in the refrigerator.
Make the jelly: Heat up the syrup from the pear compote; do not let it come to a boil. Add the 2 g of gelatin sheets reserved for the jelly, which have been soaked in water in advance.
Pour into a container and place in the fridge until set.
Place the pear compote on top of the panna cotta. Add the jelly on top to finish.
Here I made 12 small portions.
The pear compote is delicious on its own of course.
Story Behind this Recipe
I wanted to enjoy eating some pears that were a bit lacking just as-is.
I think you can use 200g of the syrup from the pear compote. Even pears that are not so sweet will become amazingly delicious when poached like this. The pear compote becomes really delicious when it's chilled in the syrup (the syrup becomes tastier too), so to make the jelly, use well chilled syrup that has been re-heated.