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Buttermilk and Poire William Panna Cotta with Ginger Doughnuts and Pear Purée

A wintery buttermilk panna cotta served with warm ginger-coated doughnuts and a buttery caramelized pear purée.

DessertGingerWinterPearPanna CottaDoughnuts
Estimated Nutrition
Calories
1102.7
kcal / serving
4410.8 kcal total
Carbs
111.4g
per serving
445.6 g total
Fat
67.1g
per serving
268.2 g total
Protein
13.1g
per serving
52.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Caster Sugar
for dough mixture
1
tsp
Fast-Action Yeast
25
g
Caster Sugar
for coating
150
g
Caster Sugar
for poaching
2
tbsp
Icing Sugar
for dusting
Dairy
300
ml
Double Cream
100
ml
Condensed Milk
350
ml
Buttermilk
30
g
Butter
softened, for dough
50
g
Butter
for the purée
Fruits
4
piece
Pears
peeled
1
piece
Lemon
zest and juice
GrainsCereals
250
g
Strong White Flour
Liquids
25
ml
Poire William
pear brandy
NutsSeeds
1
piece
Vanilla Pod
split lengthways and seeds scraped
1
pinch
Salt
1
tsp
Ground Ginger
1
piece
Vanilla Pod
split and seeded
4
piece
Mint
tiny sprigs for garnish
OilsFats
1
l
Vegetable Oil
for deep frying
Other
2
piece
Gelatine Leaves
soaked in water

Method

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