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Panna Cotta with Poached Pears and Almond Toffee Crunch

August 30, 2014 by Maureen 54 Comments

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Did you miss the theatre showing of the movie Chef? I did too and I was berating myself because I’d looked forward to it for ages. I got the flu, family things were going on and I missed out.

Chef coming out on DVD on September 4thStudio Canal
Film © Sous Chef, LLC. All Rights
Reserved

So for me and for all of you who missed it on the big screen, it’s coming to DVD, Blu-Ray and Digital with UltraViolet on September 4th. If you’re a food lover who’s not been paying attention, here’s the scoop on the movie.

Chef was written by the American actor, comedian, director and screenwriter, John Favreau who also stars in the movie. His co-stars and other actors are some of my favourites – Dustin Hoffman, Scarlett Johansson, Robert Downey, Jr., Sofia Vergara, John Leguizamo, Bobby Cannavale, Emjay Anthony and Oliver Platt. Just looking at the cast and I nearly start laughing. I love a funny movie.

Carl Casper, a Miami-born chef is working in a restaurant in Los Angeles and a famous food critic and blogger is coming for dinner. Casper wants to showcase his talents and show how creative he is as a chef but the owner says no, he must serve ‘the classic favourites,’ which haven’t changed for years.

As Carl feared, the critic gives a less than satisfactory review and rather than suck it up and move on, he uses Twitter to berate the critic in a full meltdown. With his life a mess, the chef listens to his ex-wife who tells him to go back to Miami and get back to his roots where he loved to cook and feed people.

Panna Cotta with Poached Pears

He heads to Miami with his ex, Inez and gets to spend fun time reconnecting with his son and the ex-wife’s new husband Marvin offers Carl a broken down food truck to get back on his feet. I’m not going any further into the movie because nobody wants to know everything before they watch a movie. I watch a comedy movie to laugh and feel happy.

The best bit is that Chef is about food and blogging and social media – the things that consume my life and probably yours. Seriously, who doesn’t eat and want to talk about it?

Having the movie on DVD or Blu-Ray at home is really convenient — to the kitchen. I’ll have my copy of Chef on September 4th and after the movie is over, I’m going to serve this outstanding panna cotta with almond toffee crunch alongside Moscato and cinnamon poached pears.

Panna Cotta with poached pear

5.0 from 15 reviews
Panna Cotta with Poached Pears and Almond Toffee Crunch
 
Print
Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
 
This dessert, while it has quite a few steps, is not difficult to make and can be done in stages.
Author: Maureen Shaw
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
Poached Pears
  • 4 pears
  • 1 bottle Moscato wine
  • 1 cinnamon quill
Almond Toffee
  • 1 cup sugar
  • ¼ cup water
  • ½ cup sliced almonds
Panna Cotta
  • 330 ml Full cream milk
  • 470 ml Cream
  • 120 grams icing sugar
  • 3 sheets titanium gelatine
  • 2 vanilla beans
Instructions
Poached Pears
  1. Peel the pears, slice in half and scoop out the seed bits and bottom end with a melon baller or spoon. Keep the stems, they're pretty.
  2. Place them in a saucepan and pour over the wine and toss in the cinnamon quill. Cover with a piece of baking paper to keep the pears wet and cover.
  3. Simmer on medium heat for about 20 minutes or until you can pierce the pear with a knife and it feels soft.
  4. Remove pears to a plate and increase the heat and reduce the wine until it's syrupy. However thick you like.
  5. Pour syrup over the pears.
Almond Toffee Topping
  1. Place almonds on a baking tray and place in the oven at 180C for about 8 minutes or until the almonds take on just a little bit of color. Set aside.
  2. To a saucepan on medium heat, add the sugar and the water. Cook until the mixture reaches the hard crack stage 150C. Remove from heat and put the bottom of the pan in water to stop the cooking - you don't want burnt toffee.
  3. Toss in the almonds and pour out on a Silpat or baking paper and smooth out.
  4. Once cool, place in a plastic bag and bash with a rolling pin. Place in an air tight container and set aside. (This will keep for weeks, well covered)
Panna Cotta
  1. Brush a non-flavoured oil on 8 dariole moulds - it will help to remove the panna cotta.
  2. Put the 3 sheets of gelatine in a bowl of ice water to soften.
  3. Place milk in a saucepan and slice the vanilla beans lengthwise and scrape out the seeds with your knife and add to the milk. Toss the beans in as well. Bring the milk to nearly boiling but do not boil. You'll see little bubbles on the side of the pan, that's hot enough.
  4. Remove from the heat and let the beans steep for 30 minutes.
  5. Remove the beans and add the gelatine and mix well. Add the sugar and mix well.
  6. Add the cream and place the bowl over a bowl of ice water and stir until the mixture just begins to thicken. This will hold the vanilla seeds in suspension. If you don't mind the seeds falling to the bottom, this step is not necessary.
  7. Pour into dariole moulds and refrigerate until set. Mixture will still be wobbly.
  8. Dip moulds into hot water for a few seconds and invert on a plate.
  9. Assembly
  10. Plate the panna cotta and sprinkle the crushed toffee on the top.
  11. Slice the pear into strips and place alongside the panna cotta.
  12. Drizzle some syrup over the pear and around the panna cotta.
Wordpress Recipe Plugin by EasyRecipe
3.5.3251

This post was kindly sponsored by Universal Sony but honestly, I’m really looking forward to this movie release.

Filed Under: Desserts, Recipes Tagged With: Chef the movie, panna cotta

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