Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pear compote in jelly with panna cotta. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pear Compote in Jelly With Panna Cotta is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Pear Compote in Jelly With Panna Cotta is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pear compote in jelly with panna cotta using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Pear Compote in Jelly With Panna Cotta:

1. Prepare Pear compote in jelly:
2. Make ready Asian pears
3. Make ready ◯White wine
4. Make ready 〇Sugar
5. Prepare 〇Lemon juice
6. Get Gelatin sheets
7. Make ready Panna cotta
8. Get ●Heavy cream
9. Make ready ●Milk
10. Prepare ●Sugar
11. Prepare ●Honey
12. Prepare Gelatin sheets

Instructions to make Pear Compote in Jelly With Panna Cotta:

1. ✿Make the pear compote✿ Cut the pears into 16 wedges each, and put in a pan along with the 〇 ingredients. Start cooking over high heat.
2. Bring it to a boil to evaporate the alcohol in the white wine, then simmer over a medium heat until the pears become translucent. Skim off any scum too.
3. The pears will become translucent in a few minutes. Turn off the heat and leave to cool in the pan. When it has cooled down to room temperature, transfer the pears with the poaching liquid to a storage container, and chill in the refrigerator.
4. Make the panna cotta: Soak the 6g of gelatin sheets for the panna cotta in for about 20 minutes in water.
5. Heat the ● ingredients over medium heat. Keep stirring until the sugar has completely dissolved, and turn off the heat. Absolutely do not let it boil.
6. Add the soaked gelatin sheets to the panna cotta mixture and dissolve the gelatin completely. Strain the mixture into cups.
7. Cover with lids and chill until set in the refrigerator.
8. Make the jelly: Heat up the syrup from the pear compote; do not let it come to a boil. Add the 2 g of gelatin sheets reserved for the jelly, which have been soaked in water in advance.
9. Pour into a container and place in the fridge until set.
10. Place the pear compote on top of the panna cotta. Add the jelly on top to finish.
11. Here I made 12 small portions.
12. The pear compote is delicious on its own of course.
13. Ready to serve and ENJOY!

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