Head chef David Witnall

Jesse's,  14 Black Jack St, Cirencester GL7 2AA

01285 641497

HERE is a classic simple dessert that is a favourite here at Jesse’s Bistro. This recipe serves six.

Ingredients

6 medium pears, firm or under ripe 500ml white wine 75g sugar 1 strip of lemon peel For the panna cotta: 500ml double cream 100ml milk 2 gelatine leaves or one sachet of vege gel 60g caster sugar 1 vanilla pod or 1 tsp of vanilla paste

Peel the pears leaving the stalk on, place the pears in a deep saucepan and add the wine, sugar and lemon peel, and enough water to cover the fruit.

Bring to the boil and the immediately reduce the heat to a simmer. Cover with a lid and poach for 15-20 minutes. Leave the fruit to cool in the liqueur.

Soak the gelatine in cold water to soften Bring the cream, milk, vanilla and sugar to a boil in a pan and turn down heat immediately.

Whisk in the gelatine leaves and stir in until they are fully dissolved.

Pass the mixture through a sieve to collect any gelatine not dissolved and then pour into your chosen serving ramekins, put into the fridge to set until firm. Once turned out of the ramekin the panna cottas should still have a slight wobble to them

To serve, sprinkle some sugar onto the pear and caramalise with a blow torch or under the grill Serve on a plate along side the panna cotta, drizzled with a bit of the poaching liqueur if desired.