Archive for March 12, 2010

There was once a beautiful maiden-haired blacks as ebony, lips as red as strawberries and skin as white as the snow that did not require much in the world if they can not learn to use wisely its beautiful little hands to prepare many wonderful goodness and delight his realm. One day Snow White, that was his name, taken from a moment of great inspiration was his own room: chocolate, cream, pears, sugar, vanilla and whatever else your creativity indicated at that time, creating a fabulous panna cotta Chocolate and pears. And so when the cook cleverest of them all asked her mirror: "Mirror, mirror on the wall, who is the cleverest of them all?" The mirror replied: "You, my queen you're always very good, but Snow White is more good you. " The cook then, after verifying such great talent in person, decided to publish this wonderful recipe and to welcome Snow White in her blog. In short: thanks Clare for this delicacy, I hope is the first in a long series.

Ingredients
For the panna cotta:
100 g of dark chocolate
150 ml fresh cream
250 ml of whole milk
12 g of gelatin in sheets
50 g of granulated sugar
a vanilla bean
For the caramelized pears:
4 pears conference
1 shot of rum
juice of 2 lemons
a tablespoon of powdered sugar
cocoa

Process
For the panna cotta:
Put the gelatine to soak in cold water. Coarsely chop the chocolate. In a saucepan, pour in the milk, cream, sugar, vanilla bean seeds and the chopped chocolate. Bring to a boil over low heat, stirring occasionally. Once cooked remove from heat and add the squeezed gelatine. Stir about 3 minutes to dissolve it completely. Pour into the molds, let cool and place in refrigerator for 2 hours.
For the caramelized pears:
Wash the pears, cut them in half and slice into wedges for the length. Place in a bowl with the lemon juice and rum. A plate lined with parchment paper, place the slices of pear, sprinkle with icing sugar and bake in the oven with the hot grill for about 5 minutes. Once ready the slices of pear, saucers decorated as desired. I used the cocoa powder and top with chocolate.