Marscarpone Panna Cotta with Pot Roasted Pears

From Stonesoup

Inspired by the talented Melbourne chef Andrew McConnell as published in the Good Weekend.

Serves 6
1 leaf titanium strength gelatine
1C thickened cream 35% milk fat
zest ½ lemon
75g (2 1/2oz) vanilla sugar or caster sugar
1/2C milk
100g (3 1/2oz) marscarpone
Pot roasted pears, to serve

1. Place gelatine in a small bowl and cover with cold water. Meanwhile combine cream, zest and sugar in a small saucepan and bring to simmer, stirring to ensure the sugar is dissolved. Remove from the heat and stir in the milk to cool the mixture down. Squeeze out excess water from the gelatine and add to the cream mix. Stir until gelatine has melted through.

2. Gradually stir marscarpone through the cream mixture and strain to remove the zest. Divide between 6 moulds, ramekins or glasses and allow to cool to room temp. Cover and refrigerate until set, usually at least 4 hours.

3. To serve, run a knife around the edge of the moulds and invert onto dessert bowls or plates. You may need to shake a little and use the knife to help release the panna cotta. Place warm pears beside and spoon some pear cooking liquid over the pears.