Vanilla Panna Cotta with Pear Jam

A silky smooth Italian dessert made with vanilla-infused cream and milk, topped with homemade pear jam. This elegant dessert combines the delicate flavors of vanilla beans with the natural sweetness of Bartlett pears.

8 servings

17 hr 38 min

Published October 4, 2025

Ingredients

•2 pounds ripe Bartlett pears, peeled, cored, and cut into 1/4-inch-thick slices
•1 cup sugar
•4 teaspoons unflavored powdered gelatin from 2 (1/4-ounce) envelopes
•2 cups heavy cream
•2 cups whole milk
•½ cup sugar
•2 whole vanilla beans
•2 whole vanilla beans

Cooking Instructions

1.
In large bowl, toss together pears and sugar. Cover and refrigerate at least 8 hours or overnight.
480 min
2.
In small bowl, sprinkle gelatin over cream. Let stand until gelatin softens, about 1 minute.
1 min
3.
Meanwhile, in medium saucepan over moderate heat, whisk together milk and sugar. Scrape in seeds from vanilla beans; add beans. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in cream mixture. Strain through fine-mesh sieve, discarding vanilla beans, then ladle mixture into 8 (4-ounce) ramekins. Cover and refrigerate at least 8 hours or overnight.
482 min
4.
In heavy medium saucepan over moderate heat, combine 1/2 cup water and pear mixture. Bring to simmer, uncovered, and cook until pears are tender, about 20 minutes. Transfer mixture to food processor and purée until smooth. Transfer jam to medium bowl, cover tightly, and refrigerate until cool, about 1 hour. (Jam will keep, covered, in refrigerator up to 1 week.)
80 min
5.
Run thin sharp knife around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin in bowl of very warm water 6 seconds. Put plate over ramekin, then invert panna cotta onto plate, gently lifting off ramekin. Repeat to unmold remaining panna cottas. Top each with 1/4 cup pear jam and serve.
15 min

Cooking Instructions

In large bowl, toss together pears and sugar. Cover and refrigerate at least 8 hours or overnight.

480 min

In small bowl, sprinkle gelatin over cream. Let stand until gelatin softens, about 1 minute.

1 min

Meanwhile, in medium saucepan over moderate heat, whisk together milk and sugar. Scrape in seeds from vanilla beans; add beans. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in cream mixture. Strain through fine-mesh sieve, discarding vanilla beans, then ladle mixture into 8 (4-ounce) ramekins. Cover and refrigerate at least 8 hours or overnight.

482 min

In heavy medium saucepan over moderate heat, combine 1/2 cup water and pear mixture. Bring to simmer, uncovered, and cook until pears are tender, about 20 minutes. Transfer mixture to food processor and purée until smooth. Transfer jam to medium bowl, cover tightly, and refrigerate until cool, about 1 hour. (Jam will keep, covered, in refrigerator up to 1 week.)

80 min

Run thin sharp knife around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin in bowl of very warm water 6 seconds. Put plate over ramekin, then invert panna cotta onto plate, gently lifting off ramekin. Repeat to unmold remaining panna cottas. Top each with 1/4 cup pear jam and serve.

15 min