RecipesDesserts And Puddings

Pear Jelly Pannacotta

If you’ve made our mulled poached pears then this is a great way to use up the poaching liquor and make another delicious pudding.

Dairy Free
Gluten Free
Salt free
Pear Jelly Pannacotta
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Ingredients

For the jelly
  • 500ml poached pear liquor (or juice from tinned pears, or pear juice)
  • 1-2 poached pears, or tinned pears
  • 4 sheets of gelatine
For the pannacotta
  • 1 tin of coconut milk (400ml)
  • 50ml almond milk
  • 2 tsp vanilla extract
  • 30g caster sugar
  • 2 sheets of gelatine

If you’ve made our mulled poached pears then this is a great way to use up the poaching liquor and make another delicious pudding. It’s also dairy free.

The panna cotta is less set than the jelly so it feels like you’re eating jelly and cream!

Serves 6

Method

01
To make the jelly:
02
Soften the gelatine sheets in a bowl of cold water.
03
Gently warm the poaching liquor in a bowl or saucepan, then add in the gelatine leaves and stir to dissolve. 
04
Chop the pears, divide between 6 glasses, then pour over the jelly liquid.
05
Chill in the fridge for at least 4 hours until set.
06
To make the pannacotta:
07
Soften the gelatine sheets in a bowl of cold water.
08
Warm the coconut milk, almond milk and sugar in a saucepan and stir until the sugar has dissolved.
09
Add the vanilla extract.
10
Remove from the heat and add in the gelatine leaves and stir until dissolved. 
11
Cool slightly before pouring over the set jellies. Chill in the fridge for at least 4 hours. 
12
Serve with oat biscuits alongside and crumbled on top and optional lemon zest.