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Begin by making the panna cotta, as this can be done well in advance and requires at least 6-8 hours to set. Place the gelatine leaves in a bowl of cold water and leave to bloom for 10 minutes

  • 4 gelatine leaves


Place the cream, milk, sugar, cinnamon and cloves in a pan and gently bring to the boil


Squeeze any excess water from the gelatine leaves and whisk into the warm cream until melted. Pass the cream through a fine sieve into a container, then whisk again to disperse the cinnamon evenly. Place in the fridge to set for at least 6–8 hours


For the mulled pears, place everything except the pears into a pan and bring to a simmer


Peel, quarter and core the pears, then slice each quarter into 3 even wedges. Gently poach the slices in the simmering wine until cooked through but not too soft (around 5-6 minutes, but this will depend on the ripeness of your pears)


To serve, use a large serving spoon to carve out a nice big spoonful of the spiced panna cotta and place in a serving bowl. Top with pieces of mulled pear and some of the liquid they were cooked in, then finish with some picked leaves of fresh lemon thyme