PISTACHIO PANNA COTTA WITH ROSE SYRUP POACHED PEARS

Every year when Winter, the dependable mower, has passed on the relay to Spring, the sprinter, I am surprised by how much yellow flowers can light up our surroundings. On days like today when it is mostly grey with spurts of sun, very few unfortunately, yellow blossoms and flowers reflect the little light there is and make the sun shine from below instead from above with a surprising strength. Have you noticed it too? I suppose I would get the answer if I did take some time to look at colour theory and the wavelengths of different colours but my mind have nowadays a restricted capacity and after reading this article about maths today (do take a look, it is interesting, very much so actually), my mind has no more space for this type of, to me abstract, concept. Are you still with me here? I listened to a program last night where they discussed different forms of essays and one of them was the rambling type and as I am a inveterate rambler I was so satisfied to hear that I belonged to a way of writing more or less invented by Montaigne. So now no one will be able to stop my ramblings, tremble you poor readers!



But even I can see when enough is enough and now it is enough and time to introduce today’s recipe – panna cotta with pistachio nuts and pears poached in rose syrup. You can obviously poach your pears in whatever you feel like and you can’t even have to have pears, you can just eat the panna cotta without or use another fruit. Sorry about the excessive use of p:s in the name but it couldn’t be done in any other way..






PISTACHIO PANNA COTTA WITH ROSE SYRUP POACHED PEARS
4-6 servings

400 ml/ 1,7 cup fresh cream
200 ml/ 0,85 cup milk
3 tblsp sugar
60 g/ 2,1 oz pistachio nuts
12 g/ 0,42 oz gelatine leaves
1 pear
250 ml/ 1 cup water
100 g/ 3,5 oz sugar
2 tblsp rose water

- Soak the gelatine leaves in cold water.
- Blanche the pistachio nuts for two minutes. In this way you will easily remove the skin and thy will soften and be much nicer to eat in the finished panna cotta.
- Run the nuts in a food processor or a mill until it is meal like.
- Heat up cream, milk, sugar and pistachio nuts to the boiling point, take off from the heat and add the gelatine leaves, squeeze out excess water first though. Mix the cream mixture very well until the gelatine has dissolved properly.
- Pour into forms, ramekins or bowls and leave to solidify in the fridge.
- Peel the pear and divide it in 4 parts if you make 4 servings and 6 if you make 6.
- Bring water, sugar and rose water to the boil in a small pan and then reduce heat and let it simmer. Carefully place the pieces pear in the liquid and simmer until the pear is soft.
- Take out the pear and let the pieces cool down before you put a piece on each panna cotta.