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This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Start this recipe a day before you plan to serve it. Both the pear jam and the panna cotta are best if chilled overnight.


  • For Panna Cotta:
  • 4 teaspoons unflavored powdered gelatin from 2 (1/4-ounce) envelopes
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/2 cup sugar
  • 2 vanilla beans, split lengthwise
  • PreparationStart pear jam
  • In large bowl, toss together pears and sugar. Cover and refrigerate at least 8 hours or overnight.
  • For pear jam:
  • 2 pounds ripe Bartlett pears, peeled, cored, and cut into 1/4-inch-thick slices
  • 1 cup sugar


  • Make panna cotta:
  • In small bowl, sprinkle gelatin over cream. Let stand until gelatin softens, about 1 minute.
  • Meanwhile, in medium saucepan over moderate heat, whisk together milk and sugar.
  • Scrape in seeds from vanilla beans; add beans.
  • Heat, whisking occasionally, until sugar dissolves, about 2 minutes.
  • Remove from heat and whisk in cream mixture.
  • Strain through fine-mesh sieve, discarding vanilla beans, then ladle mixture into 8 (4-ounce) ramekins.
  • Cover and refrigerate at least 8 hours or overnight.
  • Finish pear jam:
  • In heavy medium saucepan over moderate heat, combine 1/2 cup water and pear mixture.
  • Bring to simmer, uncovered, and cook until pears are tender, about 20 minutes.
  • Transfer mixture to food processor and purée until smooth.
  • Transfer jam to medium bowl, cover tightly, and refrigerate until cool, about 1 hour.
  • (Jam will keep, covered, in refrigerator up to 1 week.)
  • Unmold and serve
  • Run thin sharp knife around inside edge of each ramekin to loosen.
  • Dip bottom of 1 ramekin in bowl of very warm water 6 seconds.
  • Put plate over ramekin, then invert panna cotta onto plate, gently lifting off ramekin.
  • Repeat to unmold remaining panna cottas.
  • Top each with 1/4 cup pear jam and serve.

Categories: Dessert  Oven  Pudding  Refrigerator  Stove 

Author Credit: Chef Lachlan Mackinnon

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