Maple Panna Cotta with Rosemary Poached Pears

Takeout Treats

As shown with Peanut Butter Mousse and Chocolate Bark, desserts are an important part of a takeout menu. To-go desserts can be just as sophisticated as their dine in counterparts. Let consumers bring home unique flavor profiles, like rosemary and spice poached pears.

Remember, the right packaging is essential, especially when handling dishes with liquid components. For more tips read Packaging Your To-Go Experience.

 

Maple Panna Cotta with Rosemary-Scented Poached Pears
Maple flavored panna cotta with pears poached with rosemary and spice
Servings
8
Servings
8
Maple Panna Cotta with Rosemary-Scented Poached Pears
Maple flavored panna cotta with pears poached with rosemary and spice
Servings
8
Servings
8
Ingredients
Maple Syrup Reduction
Maple Panna Cotta
Rosemary-Scented Poached Pears
Servings:
Units:
Instructions
Maple Syrup Reduction
  1. Whisk maple syrup and brown sugar in a saucepan. Heat to a simmer over medium-low heat; simmer until reduced by half, about 25 minutes and cool
Maple Panna Cotta
  1. Bloom the gelatin in ¼ cup cool water for 5 minutes.
  2. In a saucepan, heat vanilla bean, cream, maple syrup reduction, milk, and salt to a boil over medium-high heat; whisk in bloomed gelatin until combined
  3. Pour mixture into 4-ounce ramekins and refrigerate
Rosemary-Scented Poached Pears
  1. In a saucepan, heat rosemary, cinnamon sticks, cloves, star anise, vanilla bean, water, sugar, and red wine to a boil over high heat
  2. Reduce heat to medium and add pears. Cook until a paring knife easily pierces the pears, about 15 minutes. Remove from heat; let pears cool in poaching liquid
  3. With a slotted spoon, transfer pears to airtight container. Strain poaching liquid through a fine-mesh strainer. Discard solids and return liquid to saucepan; reduce over medium-high heat until liquid thickens and coats the back of the spoon, about 40 minutes
For Serving
  1. Run a small spatula around the inside edge of ramekin to loosen; invert onto dessert plate. Slice pear half and fan pieces out on top of panna cotta; drizzle with poaching liquid.