Goat's Milk Panna Cotta - Poached Pear & Pistachio Brittle

Pair with our Lytton Estate Viognier

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Yield: 4 Servings

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Ingredients:

Panna Cotta
• 1 ½ envelopes – unflavored gelatin
• almond oil or coconut oil
• 1 ½ c – goat’s milk
• ½ c – whole cows milk
• ¼ c – sugar
• 2 c – cream

Pears
• 2 – Bosc pears – peeled and cored
• 4 c – white wine
• 3 c – sugar
• 1 – cinnamon stick
• 4 – pieces star anise

Pistachio Brittle
• non-stick vegetable cooking spray
• ¼ c – sugar
• 1 tbsp – honey
• 1 tbsp – finely chopped, raw, shelled pistachios
• ¼ tsp – coarse sea salt, such as Fleur de Sel

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Directions:

Panna Cotta
• Sprinkle the gelatin over 1/4 c cold water in a small saucepan and set aside to soften. Lightly oil a 2 quart mold or eight 1/2 c ramekins.
• Bring both milks and sugar to boil. Turn off heat and stir to dissolve sugar. Allow mix to cool so that it is slightly warmer than tepid (~130° F).
• Add gelatin and stir until completely dissolved (23 minutes).
• Slowly pour in the cream, stirring.
• Set the mold or ramekins on a tray.
• Pour the warm cream in the ramekins.
• Transfer tray to refrigerator and chill 8 hours until well set.

Pears
• Combine the wine, sugar and spices in a sauce pan, stir with a whisk to dissolve sugar. Add pears. Place over medium high heat and bring to a simmer. Simmer for 15 minutes or until the pears are easily pierced with a small knife.
• Take off heat, transfer liquid and pears to a container and let cool.

Pistachio Brittle
• Spray a small rimmed baking sheet with cooking spray; set aside.
• combine sugar, honey, and 2 tablespoons water in a small saucepan over medium high heat. Bring to a boil without stirring, and cook until deep golden brown, 4 to 5 minutes. Pour onto prepared baking sheet. Immediately sprinkle evenly with pistachios and salt. Let cool completely.
• Break into pieces as desired.
• To serve, turn panna cotta out onto plate(s), slice the poached pear and fan around panna cotta. Garnish with pistachio brittle.

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