Vanilla Pannacotta and Pears in Red Wine
Serves 8
Method:
To make the vanilla pannacotta -
Soak the gelatine in cold water for 5 minutes. Put the cream, sugar and vanilla seeds in a small saucepan and bring slowly to the boil. Remove from the heat and leave to cool a little. Squeeze the excess water from the gelatine leaves and stir them into the cream mixture until melted. Pass through a fine sieve and allow to cool until beginning to firm (this is to ensure the vanilla seeds do not go to the bottom once in the moulds, they should be evenly dispersed). Pour the cream into 8 100ml dariole moulds and refrigerate for about 3 hours until set.
For the pears in red wine -
Peel the pears carefully, keeping the stalks on. Put all the other ingredients in a large pan, bring to the boil and then simmer for about 15 minutes. Add the whole pears and enough water to just cover the pears. Cover the pan with greaseproof paper and then simmer for a further 20 minutes. Allow to cool.
