Goat’s Milk Panna Cotta – Poached Pear & Pistachio Brittle
Pair with our Lytton Estate Viognier
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Yield: 4 Servings
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
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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