Summer Pear Panna Cotta

We rencently had panna cotta at Satura Cakes, a popular bakery store at Los altos. We loved its creamy and smooth texture. We tried to re-create it by experimenting with various recipes. Here is the version, we enjoyed the most.

Panna Cotta:
1 cup whipping cream
1 cup whole milk
1/4 cup sugar
2 tablespoons water
1.5 teaspoons unflavored gelatin powder

Pear Coulis:
1 whole pear
1/8 cup sugar

Panna cotta: Combine whole milk, cream and sugar in a saucepan and bring to a simmer, stirring from time to time (do not let it boil). Let cool for five minutes. Sprinkle gelatin powder over the water and let it sit for 5 minutes. Whisk gelatin into panna cotta mixture. Keep in the refrigerator until firm, about three hours or overnight. One thing to note is that if you prefer a firmer texture and would like to demold the panna cotta and serve on the plate, you may use 2 teaspoons of gelatin instead of 1.5 as indicated on the recipe.

Pear coulis: Cut pears in small slices. Combine in a small saucepan with the sugar and two tablespoons of water. Bring to a simmer and remove from heat immediately. Pour into the bowl of a blender and mix with short pulses. Cover, let cool to room temperature and refrigerate until ready to serve.

Serve the panna cotta in the cup topped with a layer of coulis.