Meadowbank Restaurant
Cambridge
SAFFRON POACHED PEAR WITH VANILLA GOATS’ MILK YOGHURT PANNA COTTA
Panna cotta
150ml double cream
1 vanilla pod (incl seeds)
1 tsp grated orange zest
150g castor sugar
4 gelatine leaves (soaked in cold water)
600ml Westhaven Dairy’s goats’ milk yoghurt
350ml double cream, lightly whipped
Bring 150ml cream, vanilla pod, zest and sugar to the boil.
Remove from heat and add gelatine, stirring to dissolve.
Allow to cool and whisk in the yoghurt and lightly whipped cream.
Pour into dariole moulds and leave to set in the fridge.
Makes 14.
Poached Pear
4 Beurre Bosc pears
2L white wine (Meadowbank Chardonnay of course!)
1 pinch Tas-Saff saffron threads
1kg castor sugar
4 kaffir lime leaves
1 knob of ginger, peeled and sliced
2 star anise
2 cinnamon quills
zest of 1 orange
In a wide heavy based pan, bring all ingredients (except pears) to the boil, and remove from heat and stand, allowing to infuse. Peel pears and place into poaching liquid, and put back on the heat. Gently poach pears until a knife passes through the pear without resistance.
Leave pears to cool in poaching liquid, at room temperature.
To assemble the dessert, dip the panna cotta mould in hot water to loosen.
Turn out the panna cotta into a dish.
Place a pear next to the panna cotta and drizzle with poaching liquid.
Serves 4
