Easy and impressive are two goals I always strive for in cooking. They don't always go hand in hand, but when they do it makes me want to high five someone in the kitchen. Usually I'm alone, so a silent fist pump has to suffice. Anyway, panna cotta is one of those desserts you can whip up in a flash and serve easily; all you need is a little foresight. This version of the classic Italian dessert (meaning, "cooked cream") is a bit unorthodox, with no cream or milk in sight. It's made with my favorite homemade spiced pecan milk and topped with caramelized pears. The fun thing about this recipe, is if you're in a rush or don't want to make your own nut milk, just use almond milk form the store and sweeten it with some agave, vanilla, and whatever flavors you like. This dessert is also great with fresh berries or chopped nuts. Enjoy!
**NOTE: to make this panna cotta recipe vegan, switch out the gelatin for 1 tablespoon powdered agar agar.
Pecan "Panna Cotta" with Caramelized Pears and Pear Caramel sauce
For 6-7 4 oz ramekins
For the Panna Cotta:
1 1/2 cup raw pecan pieces
3 cups water
1/4 tsp cinnamon
1/8 tsp nutmeg
a large spoonful coconut butter or oil
1 teaspoon vanilla extract
1/4 cup agave syrup
1/4 cup sugar
a dash of salt
1 tablespoon gelatin
6 tablespoons water
For Pears:
4 pears
1/4 cup sugar
1/2 vanilla bean
For Caramel sauce:
1/4 cup sugar
1/2 vanilla bean, seeds scraped
1/2 cup pear juice
For the pecan milk, combine everything and half the water. Whiz, add the rest of the water, and whiz until frothy. Pour through a mesh strainer and press the left over bits with a spatula. In a separate bowl, combine the gelatin and 6 tablespoons of water and let it stand until solidified (a minute or two). Heat the pecan milk until simmering, and add the geltain mixture, whisking until fully integrated. Pour into greased ramekins. Cover with some plastic wrap and stick in the fridge for at least 4 hours.
Preheat the oven to 350. Core, peel and slice the pears (8 per pear). Toss the pears into a pyrex pan, and sprinkle 1/2 cup sugar over the pears, and mix briefly to combine. Bake the pears for 45 min-1 hour.
For the caramel sauce, put the sugar in a sauce pan, dry, over medium heat. Let it caramelize (this will take a few minutes) and add the vanilla bean seeds and the pear juice. Stir it to combined and let it cook for a minute until syrupy.
To plate, run a knife around the ramekin and turn onto a plate. Top with a fear pear slices and pour the pear caramel sauce over it. Enjoy!
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