Elegant vanilla panna cotta with wine-spiced pears, caramelized hazelnuts, and buttery crumble - photo 1
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Elegant vanilla panna cotta with wine-spiced pears, caramelized hazelnuts, and buttery crumble

Desserts Dishes for Special Occasions 300 min Medium 16 wyświetleń ~65.03 PLN - (0)
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Description

Delicate, velvety vanilla panna cotta served with aromatic winter pears — the pears are lightly poached in red wine with cinnamon and star anise, giving them depth and elegance. The dish is complemented by crunchy caramelized hazelnuts and a buttery crumble made from roasted flour, which contrast in texture and enhance the dessert's flavor. The presentation is striking on the plate: snow-white panna cotta, glistening burgundy pears, and golden caramel create a sophisticated composition perfect for holiday dinners, romantic lunches, or winter gatherings. Flavor-wise, it combines creamy vanilla, the spiced notes of roasted pears, and toasted nuts — the dessert is both subtle and bold.

Ingredients (17)

Servings:
6
  • 30% cream 600 ml
  • Milk 3.2% 200 ml
  • White sugar 170 g
  • Gelatin (powder) 10 g
  • Vanilla bean 1 szt.
  • Pear 4 szt.
  • Red wine (for poaching) 250 ml
  • Brown sugar 80 g
  • Lemon juice 30 ml
  • Roasted hazelnuts 80 g
  • Butter 75 g
  • Wheat flour 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Cinnamon stick 1.5 szt.
  • Star anise 4 szt.
  • ✨ Opcjonalne
  • Amaretto liqueur 30 g
  • Grated orange zest 1 łyżeczka
💰 Szacowany koszt dania: ~65.03 PLN (10.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Panna cotta

1

Prepare the ingredients and utensils. Measure out the cream (600 ml) and milk (200 ml). Place them in a medium saucepan with a thick bottom. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Add the seeds and the pod to the saucepan. Add 80 g of white sugar and a pinch of salt.

Ingredients: 30% cream, Milk 3.2%, Vanilla bean, White sugar, Salt
Use a pot with a capacity of at least 1.5 l. Prepare 6 molds (e.g. silicone or metal) or glasses — preferably with a capacity of 120–150 ml each. Tools: fine sieve, spoon, vanilla knife.
2

Heat the cream and milk mixture over low heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (temperature around 80°C or when small bubbles start to appear at the edges). Do not allow it to boil — boiling can ruin the creamy texture.

Ingredients: 30% cream, Milk 3.2%, Vanilla bean, White sugar
Use a kitchen thermometer if you have one (about 80°C). If not, watch for when steam starts to rise, the surface becomes slightly translucent, and small bubbles begin to form at the edges, then turn off the heat.
3

Dissolve the gelatin: sprinkle 10 g of gelatin into a small bowl and pour in about 60 ml of cold water (or according to the manufacturer's instructions). Let it sit for 5–8 minutes until the gelatin swells and becomes a thick, jelly-like gel.

Ingredients: Gelatin (powder)
Use a wide, shallow bowl. If the gelatin hasn't bloomed evenly, gently break up the lumps with a fork before using.
4

When the cream and milk mixture is hot, remove the pot from the heat. Take out the vanilla bean (you can rinse and dry it to use later). Add the bloomed gelatin to the hot mixture and stir vigorously with a whisk or spoon until the gelatin is completely dissolved (about 1–2 minutes). If you are using amaretto liqueur, add 10–15 ml now.

Ingredients: Gelatin (powder), Amaretto liqueur, 30% cream, Milk 3.2%
Mix quickly and evenly — if individual pieces of gelatin remain, lumps will form in the dessert. Use a whisk or a hand mixer on low speed.
5

Pour the mixture into the prepared molds (about 120–150 ml each). Cover with individual pieces of plastic wrap to prevent a skin from forming on the surface. Let it cool on the countertop for 15–20 minutes, then place it in the refrigerator for at least 4 hours (preferably 6–8 hours or overnight) until the panna cotta sets and feels firm to the touch.

Ingredients: 30% cream, Milk 3.2%, White sugar, Gelatin (powder)
Place the molds on a tray in advance; it will be easier to move them. If you are using cups, skip the turning step. Silicone molds make it easier to remove the dessert.

Poached Pears in Wine

6

Prepare the pears: gently peel them, cut in half and remove the seeds with a spoon (if you prefer, you can leave the pears whole and just peel them, but here we suggest halves). Immediately drizzle with lemon juice (30 ml) to prevent browning.

Ingredients: Pear, Lemon juice
Use a sharp peeler and a stable cutting board. If the fruit is very ripe, handle it gently to avoid it falling apart.
7

In a wide saucepan, place red wine (250 ml), 80 g of brown sugar, a cinnamon stick, star anise (2 pieces), and grated orange peel if using (optional 5 g). Heat over medium heat, stirring until the sugar dissolves and the mixture begins to gently boil.

Ingredients: Red wine (for poaching), Brown sugar, Cinnamon stick, Star anise, Grated orange zest
Use a wide pot so that the liquid surrounds the pears well. Tools: citrus grater, wooden spoon.
8

Gently place the prepared pear halves into the hot wine mixture, skin side up. Reduce the heat to low, partially cover the pot, and simmer on very low heat for 12–18 minutes (depending on the size of the pears) — the pears should be soft by the end of cooking but retain their shape. Every few minutes, spoon the resulting syrup over the pears.

Ingredients: Pear, Red wine (for poaching), Brown sugar
Test the softness with a fork: the fork should go into the pear with slight resistance — the pear should not fall apart. If the pears soften too quickly, reduce the cooking pace.
9

After cooking, carefully remove the pears with a slotted spoon and set them aside on a plate. Increase the heat under the saucepan and cook the remaining liquid for 6–8 minutes until it reduces to a thick, glossy syrup (about 1/3 of the original volume). If desired, add the remaining 15 ml of amaretto liqueur to the reduction for flavor.

Ingredients: Red wine (for poaching), Amaretto liqueur
The reduction should lightly coat the spoon — test the consistency. Be careful not to burn the syrup — stir occasionally.

Caramelized nuts

10

Heat a dry skillet over medium heat. Add 80 g of roasted hazelnuts and toast for 2–3 minutes, shaking the skillet until fragrant and lightly browned (be careful, they can burn quickly). Transfer the nuts to a plate.

Ingredients: Roasted hazelnuts
Use a non-stick or cast iron skillet. Do not leave the skillet — the nuts quickly go from toasted to burnt.
11

In the same pan, melt 60 g of sugar (from the white sugar pool) over medium heat with about 15 g of butter, stirring only if necessary (it's best to shake the pan). When the sugar has melted and turned amber in color, add the toasted nuts and stir quickly until the nuts are evenly coated in caramel (about 30–60 seconds). Transfer to parchment paper and separate with a fork before it hardens.

Ingredients: White sugar, Butter, Roasted hazelnuts
Note: the caramel is very hot. Use a spatula with a wooden or silicone handle. If the caramel crystallizes, lower the heat and work quickly.

Crumble

12

Prepare the buttery crumble: in a bowl, combine 80 g of all-purpose flour and 30 g of sugar (from the white sugar pool). Add 60 g of cold butter cut into small pieces. Quickly rub with your fingers or use two knives until pea-sized clumps form. Spread on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for 10–12 minutes, until the crumble turns golden. Cool down.

Ingredients: Wheat flour, White sugar, Butter
Use a knife or food processor if you want to speed up the process. Do not blend for too long — we want a chunky texture, not a smooth dough.

Assembly and decoration

13

Remove the panna cotta from the molds: if you are using silicone molds, gently press the sides and turn it out onto a plate. If you are using metal or glass molds, dip the base of the mold in hot water for 5–7 seconds (be careful not to overflow), then turn it out onto a plate and gently run a knife around the edges. Place half or a quarter of a pear next to the panna cotta.

Ingredients: 30% cream, Pear
If the dessert is delayed, store it in the refrigerator. When flipping, keep the plate close to the edge of the table to minimize the risk of the dessert falling.
14

On the panna cotta, drizzle 1–2 tablespoons of reduced wine syrup. Sprinkle the dessert with crumble (about 10 g per serving) and place a few pieces of caramelized nuts on top and beside it. Finally, you can add a bit of fresh orange zest (optional) for aroma.

Ingredients: Brown sugar, Wheat flour, Roasted hazelnuts, Grated orange zest
Serve the dessert slightly warm (pears) or at room temperature. For effect: use a brush to spread a small amount of syrup on the plate before placing the panna cotta.
15

Additional finishing: you can lightly sprinkle with ground cinnamon or place fresh mint leaves for a color contrast. Serve immediately to maintain the crunchiness of the nuts and crumble.

Ingredients: Cinnamon stick, Roasted hazelnuts
Do not prepare the crumble too early — it will lose its crunch. Store the caramelized nuts in an airtight container until serving.

Fun Fact

💡

Panna cotta comes from northern Italy (the Piedmont region) and literally means "cooked cream." Traditionally, it is a simple dessert, but when paired with wine-spiced pears and caramelized nuts, it gains a richness of textures and flavors typical of winter gatherings.

Best for

romantyczna kolacja wigilijne przyjęcie sylwester uroczyste obiady zimowe

Tips

🍽️ Serving

Serve the panna cotta on warm plates or at room temperature with warm pears and freshly made caramelized nuts for a contrast in temperature. A glass of the same red wine used for poaching will complement it perfectly. Garnish with fresh orange zest and a minimal amount of edible flowers for an elegant appearance.

🥡 Storage

Panna cotta: store in the refrigerator covered for up to 48 hours (best fresh). Poached pears: store the syrup and pears separately in an airtight container for up to 48 hours; before serving, gently heat the pears in a saucepan. Caramelized nuts: keep in a dry, airtight container for up to 5 days, but it's best to add them just before serving to maintain their crunchiness.

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