Ginger Pannacotta with Poached Pears

1. 1

   Combine the cream, sugar, ginger and vanilla in a saucepan and heat to just below the boiling point.

2. 2

   Remove from the heat.

3. 3

   Beat the Philly* in a bowl with an electric mixer until smooth.

4. 4

   Gradually beat in the ginger cream and dissolved gelatine until combined.

5. 5

   Whip the egg whites until stiff peaks form.

6. 6

   Gently fold egg whites into the Philly* mixture and divide evenly into 6 x 1/2 cup (125ml) capacity moulds.

7. 7

   Refrigerate 4 - 6 hours or until set.

8. 8

   Invert the pannacotta onto serving plates and serve with poached pears.

* Per serving · 4 servings · Values may vary.

No additional tips available.