Pear Compote in Jelly With Panna Cotta

• 2 Asian pears
• 200 ml White wine
• 60 grams Sugar
• 10 ml Lemon juice
• 2 grams Gelatin sheets
• 200 ml Heavy cream
• 200 ml Milk
• 30 grams Sugar
• 30 grams Honey
• 6 grams Gelatin sheets

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

asian pears, white wine, sugar, lemon juice, gelatin sheets, milk, sugar, honey, gelatin sheets

Taken from cookpad.com/us/recipes/151636-pear-compote-in-jelly-with-panna-cotta (may not work)