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

Pair with our Lytton Estate Viognier

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Yield: 4 Servings


    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

  • 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


    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.

  • 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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