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1
Make the pear compote Cut the pears into 16 wedges each, and put in a pan along with the ingredients.
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2
Start cooking over high heat.
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3
Bring it to a boil to evaporate the alcohol in the white wine, then simmer over a medium heat until the pears become translucent.
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4
Skim off any scum too.
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5
The pears will become translucent in a few minutes.
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6
Turn off the heat and leave to cool in the pan.
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7
When it has cooled down to room temperature, transfer the pears with the poaching liquid to a storage container, and chill in the refrigerator.
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8
Make the panna cotta: Soak the 6g of gelatin sheets for the panna cotta in for about 20 minutes in water.
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9
Heat the ingredients over medium heat.
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10
Keep stirring until the sugar has completely dissolved, and turn off the heat.
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11
Absolutely do not let it boil.
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12
Add the soaked gelatin sheets to the panna cotta mixture and dissolve the gelatin completely.
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13
Strain the mixture into cups.
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14
Cover with lids and chill until set in the refrigerator.
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15
Make the jelly: Heat up the syrup from the pear compote; do not let it come to a boil.
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16
Add the 2 g of gelatin sheets reserved for the jelly, which have been soaked in water in advance.
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17
Pour into a container and place in the fridge until set.
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18
Place the pear compote on top of the panna cotta.
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19
Add the jelly on top to finish.
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20
Here I made 12 small portions.
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21
The pear compote is delicious on its own of course.
