我选择了这个肉桂布丁搭配尾草(sage)墩梨这个食谱,因为现在是梨子的季节,可以买到很甜的梨子。这个布丁入口有淡淡的肉桂香,再搭上鼠尾草墩梨的梨香,好吃好吃!
Panna
Cotta:
2 cups (500ml) pure (thin) cream
125ml milk
3 cinnamon quills
½ tsp ground cinnamon
55g caster sugar
2 tsp gelatin powder
2 tbs brandy
Slow-rosted
pears:
4 pears (Williams or beurre bosc)
6 sage leaves
110g firmly packed brown sugar
Method
: (make 6)
1. Combine the cream, milk, cinnamon
quills, ground cinnamon and caster sugar in a small pan over medium heat. Bring
to simmer, then remove from the heat and leave to infuse for 1 hour.
2. Reheat
the cream mixture over low heat. Set aside.
3.
Sprinkle gelatine into a small bowl or cup containing 2 tablespoons of hot
water, stirring constantly, then place the bowl into a container of boiling
water and stir constantly until completely dissolved and transparent. Add the dissolved gelatin into the hot cream,
stirring well to combine.
4.
Stir in the brandy, then strain through a fine sieve into a jag. Pour mixture
into six ½ cup (125ml) ramekins and chill in the fridge for 4 hours or
overnight.
5.
Meanwhile for the pears, preheat oven to 160 C. Peel, halve and core the pears,
leaving the stems intact.
6.
Place the sage leaves, brown sugar and 1/3 cup water in a flameproof casserole
and stir over low heat until sugar has dissolved. Add the pears and transfer to
the oven. Cook for 3 hours until pears are very tender. Cool.
7.
When ready to serve, run a knife around the edge of each mould to loosen. Then,
invert the panna cotta onto plates. Divide pears among plates, then drizzle
with any remaining pears syrup and serve.