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Pear and Espresso Panna Cotta

Pear and Espresso Panna Cotta

Adapted from Donna Hay Magazine

Makes 2


  • 1/3 cup espresso coffee
  • 1/3 cup caster sugar
  • 1 small pear, cut into 2 x 2cm slices, peel and seeds removed
  • 2 tablespoons milk
  • 2 teaspoons powdered gelatine
  • 1 cup pouring cream
  • 1 cup milk, extra
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract


  • Place the coffee and caster sugar in a small saucepan over low heat and stir to dissolve the sugar. Add the pear slices and cook for 10-15 minutes or until tender and the syrup has thickened slightly
  • Place the pears on the base of 2 x 1 ¼ cup lightly greased ramekins. Pour the syrup evenly over them and allow to cool.
  • Place the gelatine and milk in a small bowl. Stir to combine and allow to stand for 2-3 minutes until the gelatine has dissolved.
  • Place the cream, extra milk, brown sugar and vanilla in a saucepan over medium heat and bring to the boil. Remove from the heat, add the gelatine and whisk to combine. Set aside to cool.
  • Pour the cream mixture over the pears and syrup. Refrigerate for 4-6 hours over overnight. Invert into shallow bowls to serve.

many thanks to Lisa from Spicy Icecream

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