Garlic Panna Cotta with Roasted Pear, Feta Crumb and Mint
by Chef Linz Hart-MacDiarmid
Savoury, creamy panna cotta studded with slivers of garlic cloves meets crumbly salty feta and slices of over-roasted pears. Why eat probiotic supplements when you get the goodness in style? A great romantic meal full of personality and pizzazz!
- 2 cups milk of choice (full-fat dairy, almond, coconut)
- 3 gelatine leaves
- 2 cloves of K4 Cultured Garlic Cloves, finely sliced
- Crushed black peppercorns
- Flaky sea salt
- 2 pears
- Extra virgin olive oil
- Sheep's milk feta (replace with salted coconut yoghurt for AIP)
- Fresh mint
1. Gently warm through 2 cups of full-fat milk, keep an eye on the pan to make sure the milk stays at a simmer and doesn’t come to a boil. Once warmed, remove the pan from heat and add 3 leaves of gelatine and the finely sliced K4 Cultured Garlic Cloves. Keep stirring until the gelatine has completely dissolved.
2. To the panna cotta mix add a grind of black pepper and a pinch of sea salt. Cover the mixture and leave for 20 mins to let the flavours infuse.
3. Place the panna cotta mixture into ramekins, cover and chill for at least two hours to set. If you are preparing the day before, leave the ramekins in the fridge overnight.
4. Heat over to 180°C. Core the pears and cut them into quarters. Place in a roasting tin and toss with oil and salt. Place the tin in the oven and roast for 20 mins or until golden brown.
5. To serve, place the ramekin in hot water for a few seconds, then up-end onto the plate. Arrange the warm roasted pears around the pannacotta and top with the crumbled sheep milk feta (or salted coconut yoghurt for AIP). Garnish with lots of fresh mint.
Taking probiotic supplements is no fun for anyone, which is why we encourage everyone to look at probiotics as a tasty and essential element to cooking instead of something that comes in a capsule. This glorious garlic clove infused pannacotta in a prime example of just that. Whether you’re having a party or looking to impress that special someone, this fresh take on fermented foods take probiotics out of the pill and into the fine-dining restaurant. It’s impressive to look at, simple to make and yummy AF!
Tried panna cottas before but had problems getting them out of the ramekins or moulds? Here’s a pro tip: Giving the ramekins a light spray with oil before pouring in the mix can make getting your panna cottas to come out just right a lot easier.
If you want to make this panna cotta super indulgent why not try swapping the milk for heavy cream? If you do choose to take this option we suggest reducing the number of gelatine leaves. This will help to give you the decadent creaminess your going for and prevent your panna cotta from turning rubbery.