Cinnamon panna cotta
1. Soak the gelatin leaves in bolw of cold water 10 minutes.
2. Place the cream, sugar and cinnamon stick in a saucepan and bring to boil while stirring with whisk.
3. After the cream has come to boil, leave it on the heat for 2 or 3 seconds, then remove from the heat and add the gelatin leaves, drained and squeezed. Strip to allow the gelatin to melt into the cream.
4. Pour the mixture into small panna cotta molds. Then, place the molds in the fridge or ice bath for couple of hours or until ready.
Just before serving:
1. Cut the pears in quarters. Heat a pen over medium heat and cook the pears every sides.
2. Pour the sugar and 1tbsp water in a saucepan and place it over medium heat. Bring to a boil, but do not stir. Once the caramel has browned to the desired color, add the remaining tbsp water. Let boil for a minute, carefully shaking the pan so that the caramel mixes together well.
3. Remove the panna cotta from the ice bath and demolde it by placing in the molds in a pot of hot water for a second. Remove the panna cotta from a mold amd place on a plate.
4. Garnish the panna cotta with the caramel and pears and serve immediately.
For the cinnamon panna cotta
600g double cream
2 cinnamon stick
2 gelatin leaves
For the caramelised pears
2 Conference pears (from Kent)
4 tbsp. sugar
2 tbsp. water