Toblerone Panna Cotta with Poached Pears

• 1 cup cream
• 3/4 cup milk
• 1/4 cup caster sugar
• 150g TOBLERONE* Milk Chocolate, chopped
• 2 teaspoons gelatine, dissolved in 2 tablespoons boiling water
• 1 1/2 cups water
• 1 cup red wine
• 1/2 cup caster sugar
• 2 x 5cm strips orange rind
• 3 Beurre Bosc pears, peeled, halved and cored and cut into wedges

1. Place cream, milk, sugar and Toblerone* in a saucepan and stir over medium heat until sugar is dissolved and Toblerone* is melted.
2. Gently bring to boil then remove from heat.
3. Stir in gelatine mixture.
4. Evenly pour mixture into 6 x 100ml dariole moulds, cover loosely with cling wrap and chill for 3 hours or overnight.
5. Bring the water, wine, sugar and rind to boil.
6. Add the pears, return to boil, then simmer for 15-20 minutes until tender.
7. Remove pears and cover.
8. Simmer the liquid until reduced by half.
9. Loosen the panna cottas with a knife and invert onto serving plates.
10. Serve with some poached pears and syrup.

cream, milk, caster sugar, toblerone, gelatine, water, red wine, caster sugar, orange rind, beurre

Taken from www.kraftrecipes.com/recipes/toblerone-panna-cotta-poached-pears-104461.aspx (may not work)