Whisky Panna Cotta with Caramelized Pears

I created this whisky panna cotta during an autumn dinner when I was looking for a dessert that was out of the ordinary. The idea came to me while tasting an excellent Irish whisky: why not combine this noble drink with the sweetness of a panna cotta?

The result blew me away! The cream takes on incredible depth with the whisky, without being overly alcoholic. The caramelized pears bring that fruity sweetness so characteristic of autumn, while the walnuts add that little crunch that makes all the difference.

This dessert has the advantage of being prepared entirely in advance – perfect when you have guests! You can adjust the strength of the whisky to your taste, and even replace the pears with apples if you prefer.

This has become my signature recipe for autumn and winter meals. Your guests will be surprised by this original combination that works wonderfully!

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Whisky Panna Cotta with Caramelized Pears

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

34

minutes

Cooking time

15

minutes

Calories

385

kcal

Total time

6

hours 

30

minutes

A creamy panna cotta infused with whisky, enhanced by spiced caramelized pears and crunchy walnuts. A refined dessert with autumnal flavors.

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Ingredients

• 400 ml of full liquid cream

• 80 g of powdered sugar

• 2 gelatin sheets

• 4 cl of Irish whiskey

• 2 ripe Williams pears

• 40g of brown sugar

• 50g of fresh walnuts

• 1 tablespoon of butter

• 1 pinch of cinnamon

• 1 pinch of vanilla powder

Preparation steps

• Soak the gelatin sheets in cold water for 10 minutes.
• In a saucepan, heat 300ml of cream with 60g of sugar until it just begins to simmer, without boiling.
• Squeeze out the excess water from the gelatin and whisk it into the warm cream. Let it cool for 5 minutes.
• Add the whisky and vanilla, mix well. Divide among 4 small glasses and refrigerate for at least 3 hours.
• Peel the pears and cut them into quarters. In a pan, melt the butter with the brown sugar.
• Add the pears and cinnamon, caramelize for 8-10 minutes while stirring gently.
• Roughly chop the walnuts. Whip the remaining cream into light whipped cream with the remaining sugar.
• When ready to serve, place the caramelized pears on each panna cotta, add a quenelle of whipped cream and sprinkle with walnuts.

Also read:  Almond pastries: my recipe for a puff pastry with a soft and fragrant center

📊 Nutritional Information

1 serving (approx. 180g)

📝 Notes

The alcohol doesn't evaporate completely, so this recipe isn't suitable for children or pregnant women. You can substitute amber rum for the whisky for an equally delicious variation.

💡 Chef's Tips

Choose a whisky that isn't too peaty so as not to overpower the delicate cream. You can prepare the panna cottas the day before. If your pears are too firm, extend the cooking time by a few minutes.

🔄 Variations

• Apple version: replace the pears with russet apples and add a pinch of cardamom
• Chocolate version: add 50g of melted dark chocolate to the cream before incorporating the whisky

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.