These pots may look very small, but both components are very filling.
- 2 sheets of gelatin
- 200gr whipping cream (30% fat)
- 75gr honey
- 250gr Greek yogurt
For the caramelised pears:
- 80gr sugar
- 20gr water
- 3 pears (750gr unpeeled, 600gr peeled)
Soak the gelatin sheets in cold water for 5 minutes.
Heat the cream to a rolling boil and take it off the heat. Squeeze out the gelatin and stir it into the cream.
Stir the honey and Greek yogurt together, then stir in the slightly cooled cream.
Divide over 10 jars or small bowls. Leave to set.
Place the sugar in a thick based saucepan. Add the water. Heat without stirring until caramel has formed.
Meanwhile, peel and core the pears and cut the flesh in cubes. Add the pears to the caramel. Stir, then let the pears cook down until soft, the liquid has evaporated and the sauce has thickened again. Leave to cool.
Top the set panna cotta with the caramelised pear.