Curd panna cotta with pear jelly
4 servings
30 minutes
Cottage cheese panna cotta with pear jelly is a refined combination of a delicate creamy dessert and an aromatic fruit layer. Originating from Italian cuisine, panna cotta has gained popularity worldwide due to its airy texture and rich flavor. This version uses cottage cheese, adding pleasant density and creaminess. The pear jelly adds a refreshing contrast with a hint of lemon's acidity and the sweetness of ripe fruits. A special touch is igniting the pear's stem before serving, which not only impresses guests but also infuses the dessert with subtle caramel notes. Perfect for festive occasions, romantic dinners, or simply enjoying the art of gastronomy.
1
Pour sugar and vanilla into the cottage cheese and mix well.
- Curd cheese (tvorog): 250 g
- Sugar: 10 tablespoons
- Vanilla sugar: 1 teaspoon
2
Heat the milk and add gelatin to it, keeping the mixture on low heat until the gelatin is completely dissolved, stirring constantly.
- Milk: 1 glass
- Gelatin: 12 g
3
Mix the cottage cheese with milk, pour into bowls or molds, and leave in the refrigerator overnight.
- Curd cheese (tvorog): 250 g
- Milk: 1 glass
4
Soak the gelatin according to the instructions.
- Gelatin: 12 g
5
Wash the pears and lemon, cut into cubes, sprinkle with sugar, place in a saucepan and simmer until ready.
- Pears: 3 pieces
- Lemon: 1 piece
- Sugar: 10 tablespoons
6
Strain through a sieve.
- Pears: 3 pieces
7
Heat the gelatin until dissolved, then combine it with the pear pulp and juice.
- Gelatin: 12 g
- Pears: 3 pieces
- Pear juice: 150 ml
8
Serve in a brandy glass. Place the glass at an angle, pour in the jelly, and let it cool.
9
Then, place the glass upright and pour in the panna cotta. Let it set. Decorate with a slice of pear on top and leave in the fridge until fully cooled.
- Pears: 3 pieces
10
Before serving, set fire to the stem, which should be soaked in cognac beforehand.
- Pears: 3 pieces
